AG. 335 FLORAL DESIGN AND MARKETING...Unit Objectives . 1. Students will be able to identify flower parts and functions. 2. Students will be able to identify floral inflorescence types

AG. 335 FLORAL DESIGN AND MARKETING ________________________________________________________________________ COURSE DESCRIPTION: A course designed to develop skills in floriculture and the techniques used to develop and complete a variety of retail items normally sold in a retail florist business. The skills learned are necessary to gain and maintain employment in the retail florist industry. ________________________________________________________________________ UNITS OF INSTRUCTION MINUTES OF

INSTRUCTION Concepts of Floral Design 141 Principles of Design 470 Cut Flowers and Foliage 141 Mechanics, Supplies and Safety 141 Body Flowers 470 Bud Vases and Rose Bowls 423 Cut Flower Arrangements 470 Accessories, Bases and Background 470 Dried Flowers 470 Living Plant Groups 470 The Retail Floriculture Industry 282 Sales and Services 282

TOTAL MINUTES 4,230 A. Concepts of Floral Design

1. Identify, use and create the following designs a. Mass arrangements b. Line arrangements c. Triangle variations d. Circle variations e. Line-mass arrangements

2. Psychology and use of colors a. Warm, advancing b. Cool, receding c. Neutral d. Primary, secondary, and tertiary colors

3. Combining colors in arrangements 4. Textures

B. Principles of Design

1. Demonstrate by identifying and using the following principles of design: a. Balance

1. Symmetry 2. Stability 3. Depth

b. Scale c. Rhythm d. Harmony e. Emphasis

C. Cut Flowers and Foliage

1. Identify flowers and foliage commonly used by retail florists. 2. Demonstrate ability to order required flowers and foliage from a wholesale outlet. 3. Estimate materials required for a particular project.

D. Mechanics, Supplies, and Safety

1. Demonstrate use of floral foam both wet and dry. 2. Demonstrate use of floral tape and clay. 3. Have a working

a. stem holding devices b. frogs c. tools including glue guns and cutting tools

4. Properly order corsage supplies 5. Properly order Christmas supplies 6. Make arrangements (fresh and dry) in a variety of containers.

E. Body Flowers

1. Design and construct corsages (silk and fresh) 2. Design and construct boutonniere (silk and fresh) 3. Properly use accessories for boutonniere and corsages 4. Describe different types of corsages

F. Bud vases and Rose Bowls

1 List types of bud vases available 2. List varieties of flowers frequently used in bud vases 3. List foliage suggested for use in bud vases 4. List optional accessories often used in bud vases 5. Design and construct fresh and dry bud vase arrangements

G. Cut Flower Arrangements

1. Design and prepare an example of the following types of arrangements: a. mass arrangements b. triangle arrangements c. circular arrangements d. line and line-mass arrangements e. wreaths (grapevine and fresh) f. swags g. centerpieces

H. Accessories, Bases, and Background

1. Construct arrangements using a variety of accessories 2. Construct arrangements using a variety of bases and backgrounds

I. Dried Flowers

1. Demonstrate how flowers can be preserved 2. List selected flowers that will dry well and can be used in arrangements 3. Describe methods used in drying

J. Living Plant Groups

1. Design and complete a dish garden 2. Design and complete a terrarium 3. Demonstrate how to properly plant a dish garden and terrarium 4. Identify plants commonly used in dish gardens and terrariums 5. Identify a properly displayed large plant grouping and their importance as an

element in interior design K. The Retail Floriculture Industry

1. Describe methods used to distribute flowers worldwide 2. List worldwide exporters of fresh flowers 3. Describe current marketing trends of flowers 4. Describe types of retail florist businesses 5. List job responsibilities of employees in florist businesses 6. List desirable qualifications of a retail florist

L. Sales and Services

1. Identify possible types of customers 2. Define qualities of a good salesperson 3. Complete a sales slip form a telephone order 4. Complete a sales slip utilizing:

a. sales tax computation b. retail price c. delivery/pick-up and location/directions d. making change e. checks and credit cards f. flowers by wire

5. Demonstrate a successful sales completion

Agricultural Science and Technology Floral Design-Ag 335

Tools of the Floral Trade Unit Objectives

1. Students will be able to recognize floral shop components of the trade. 2. Students will be able to practice safety using florist tools. 3. Students will be able to identify and compare the different sizes of ribbon. 4. Students will be able to identify and compare the different sizes of wire.

Power Point Tools of the Floral Trade The power point includes slides of the tools of the trade, however it would be best to have as many real examples as possible. Ribbon & Wire Included in this power point is a background on how to tie a bow, make ribbon accessories, and wire flowers for corsages. It is included here to have students practice before getting to the personal flowers unit. Student Handout Ribbon & Wire Sheet Evaluation Floral Tools proper use Check Interest Approach Show a variety of floral shop components that may be difficult to figure out their use. Have the students make educated guesses for the tool function. Teaching Content Show the power points Tools of the Trade and Ribbon & Wire Student Activities

1. Tools of the Floral Trade—their use and safety precautions Have each student demonstrate proper handling techniques of the tools of the floral trade. Use the Floral Tools Proper Use Check Sheet

Equipment: Floral Knife—use only for stems Wire Cutters—use only for wire

Pruning Shears—use for tough or woody stems Scissors—use only for ribbon, never wire Rose strippers—use to remove rose thorns

2. Ribbon & Wire Sizes

Students will collect a sample of each of the ribbon and wire sizes and adhere to the Ribbon & Wire Sheet.

Equipment: Ribbon & Wire Student Sheet

Bolts of Acetate Ribbon sizes 1.5, 3, 5, 9, 16, 40, 100 Wire gauges 16, 18, 20, 22, 24, 26, 28

Wire cutters Scissors

Tape or stapler

3. Wire Shapes Students will practice using different gauges of wire by bending into shapes. Have each student use each gauge to get a feel of the strength of each wire. You may have students tape each gauge with floral tape to practice before the corsage unit.

Equipment: Floral Wire gauges 30, 28, 26, 24, 22, 20, 18, 16

Wire cutters Floral tape

References Barnes & Noble Books. The New Flower Arranger: Contemporary Approach to Floral Design. Anness Publishing Limited 1995. The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005.

Suggested Tools of the Floral Trade Mechanics Attaching Mechanics Glue sticks Glue gun Aerosol floral adhesive Liquid floral adhesive Hot glue pan Floral clay Binding Mechanics Green & white pot tape Clear pot tape Floral tape-light grn, dark grn, brown, & white Waxed string Bark-covered wire Chenille stems Beading wire Paddle wire #18, 22, 26 Decorative wire Florist wire # 18, 22, 24, 28 Bouquet holders Bouquet holders Decorative handled bouquet holder Pew clip Foam, floral cages, and kenzans Iglu holders Floral cages Wettable floral foam Dry floral foam Wreath forms Raquettes holder Spray bar Various containers/vases Kenzans Frog Water vial Cellophane wrap Waxed Tissue paper

Acetate ribbon Marbles/pebbles Moss Delivering/Ordering items Card Card pick Care tag Corsage Mechanics Wristlets Corsage box/bag Wire Ribbon Corsage pins Tools Tools that cut Floral Knife Clipper/Pruner Ratchet pruner Utility scissors Ribbon shears Wire cutter Folding saw Matte knife & blades Tools that pierce Corsage pins-pearl Boutonniere pins-black Fern pins/ greening pins Anchor pins Bank pins T-pins Dixon pins Wood picks, wired/unwired Hyacinth stakes Construction Tools Needle-nose pliers

Suggested Tools of the Floral Trade information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005.

Name____________________________ Date_____________________________

Floral Design Management

Mechanics, Safety & Supplies Unit

Floral Tools Safety Check Each student will perform a floral tools safety check and score adequate or better before using floral tools.

Floral Tool

Safety Rating

Floral knife

Superior Adequate Nearly adequate Not adequate

Wire Cutters


Pruning Shears


Utility Shears


Ribbon Shears


Foliage Strippers


Other

Name _________________________

Ribbon & Wire Student Sheet Obtain a sample of each of the sizes of ribbon and gauges of wire and adhere to this sheet.

Ribbon Widths

#1.5

#3*

#5

#9*

#16

#40*

#100

Wire Gauges

16 18 20 22 24 26 28

Agricultural Science and Technology Floral Design--Ag 335

Flower & Foliage Morphology & Flower & Foliage Forms

Unit Objectives

1. Students will be able to identify flower parts and functions. 2. Students will be able to identify floral inflorescence types. 3. Students will be able to identify leaf parts, shapes, margins, and tips & bases. 4. Students will be able to place flowers and foliage into the following categories: filler,

form, mass, or line materials. Power Points Flower and Foliage Morphology Flowers & Foliage Forms Student Handouts Exotic Fruits Sampling Student Sheet Flower Inflorescence Student Guide Flower Parts & Inflorescence Student Sheet Leaf Study Student Guide Leaf Study Student Sheet Leaf Study Student Sheet Cont. Evaluation Flower Parts Quiz-located on the last slide of Flower Parts Quiz Flower Parts Quiz Master Interest Approach Bring in several different types of leaves and flowers and have the students examine them to see if they can remember learning any of the different parts of a flower in earlier classes.

Teaching Content

Flower & Foliage Nomenclature I. Flower parts

A. Sepals-outermost flower structure that encloses the other flower parts in the bud 1. Calyx-collective of term of all sepals in a flower 2. Tepals-both sepals and petals are identical 3. Perianth-petals and sepals combined (may or may not be identical)

B. Petals-flower’s showpiece positioned between the sepals and inner flower parts 1. Corolla-collective term of all petals in a flower C. Stamens-male reproductive parts of the flower

Androecium-collective term of all male parts “meaning house of man” 1. Anther-pollen-bearing portion of the stamen 2. Filament-stalk of the stamen bearing the anther

D. Pistils-female reproductive parts of the flower Gynoecium-collective term of all female parts

“meaning house of woman” 1. Stigma-pollen receptive part of the top of the pistil 2. Style-the slender column of tissue that arises from the top of the

ovary 3. Ovary-enlarged basal portion of a carpel composed of fused

carpels. It becomes the fruit 4. Carpel-modified seed bearing leaf 5. Ovules-the structure that becomes a seed after fertilization

E. Receptacle-stem tip bearing all flower parts Solitary flowers-form singly on upright stalks Perianth structural types (collective term for the calyx and corolla)

Inflorescence-a flower made of several florets Florets-one of the small flowers that make up the entire Solitary flowers Peduncle-main supporting stalk of inflorescence Pedicels-stalks supporting single flowers Bracts-modified or reduced leaves from the axils Axils-upper angle between a leaf where the flowers originate

Inflorescence patterns Spike Raceme Panicle Corymbs Cyme Umbel Spadix

spathe Catkin

Head ray flowers disc flowers

Foliage Nomenclature

I. Leaf Parts II. Leaf Shapes III. Leaf Margins IV. Leaf Tips & Bases

Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Flower & Foliage Forms (Shapes)

I. Line Material: any flower with a spike or spike-like inflorescence with an elongated stem; elongated or linear shaped foliage. A. Line Flower B. Line Foliage

II. Form Material: any material whose shape is its most distinctive feature. A. Form Flower B. Form Foliage

III. Mass Material: a single, rounded material at the top of a stem used for adding volume to a design. A. Mass Flower B. Mass Foliage

IV. Filler Material: any material that is branched or clustered and fill space between major components in the design. It usually remains subordinate to other materials. A. Filler Flower B. Filler Foliage

Flower & foliage forms information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005.

Student Activities 1. Flower Dissection

Have the students dissect several different kinds of flowers looking for flower parts. Have the students mark off on the grid if those parts were found in individual flowers.

Equipment: Flower Parts & Inflorescence Student Sheet

Flowers for Dissection Dissection microscope (optional)

Hand magnifying lenses Knife

Tweezers

2. Clay Flower Model Have students make a clay flower model after receiving the information on plant and flower parts. Require that they include the following parts: roots, stems, leaves, flowers—pistil, stamen, receptacle, sepals, and petals. Have the students label the parts with a pen when finished.

Equipment: Modeling clay (does not dry out like regular clay)

Paper plate for each student

3. Exotic Fruits Sampling Purchase as many different fruits and vegetables as you can find available in your area. Albertson’s is a good resource. Cut each fruit into sections and have the students sample in class. Use this time to discuss the developing fruits and see if they can still see some of the matured flower parts.

Equipment: Exotic Fruits Sampling Student Sheet Different Fruits from Grocery Store

Cutting Board Knife

Paper plates or paper towels Hammer—(cocoanut)

4. Flower and Foliage Forms

Review the ppt Flower and Foliage Forms. Obtain several different types of flower and foliages. Have the students identify whether they are line, mass, form, or filler materials. You may obtain several different types of live plant material, silk plant material, search the web, or use the Plant I.D. ppts available in this curriculum guide.

Equipment: Leaf Study Student Sheet

Flower Parts & Inflorescence Student Sheet Flower and foliage examples

5. Leaf Study Have the students gather several different types of foliage. They will need to determine the following for each foliage: shape, margin, and base & tip.

Equipment: Leaf Study Student Sheet

Leaf Study Student Sheet cont. Foliage examples

References Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chpts 9 &11 The American Institute of Floral Designers, The AIFD Guide to Floral Design: Terms, Techniques, and Traditions. Intelvid Group 2005 Additional Resources CAERT Curriculum. 2005 Unit C. Animal, Plant, and Soil Science. Problem Area 2—Plant and Soil Science. Lesson 2. Examining Plant Structures and Functions CAERT Curriculum. 2005 Unit C. Animal, Plant, and Soil Science. Problem Area 2—Plant and Soil Science. Lesson 3. Examining Flowers and Fruit

Name _________________________

Leaf Study Student Sheet Gather several different types of leaves. Obtain a Leaf Study Student Guide. Fill out the following table based on your observations.

Leaf

Shape

Margin

Simple or Compound

If Compound, what type?

Tip

Base

Leaf Form: Line; Mass; Filler; Form

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Name _________________________

Leaf Study Student Sheet Cont. Gather one leaf which would be easy to identify all of the different parts. Attach the leaf to this sheet and label each part.

Name _________________________

Flower Parts & Inflorescence Student Sheet Gather several different types of flowers. Obtain a Flower Inflorescence Student Guide. Dissect the flower to find the male and female parts, record which parts are easily identified. Fill out the following table based on your observations.

Flower

Stamen: Anther; Filament

Pistil: Stigma; Ovary;

Style; Ovule

Inflorescence form

Flower Form: Mass;

Form; Filler; Line 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

Spike Raceme Panicle Cyme Corymb

Spathe

Spadix Disk

Ray

Umbel Catkin

Flower Inflorescence Forms Student Handout

Name _________________________

Exotic Fruits Sampling Student Sheet Sample several different fruits. Use four of your five senses to fill in the following chart. Try to use exciting words to describe each one. You may not use the name of the fruit to describe it. Think of something else. Fruit Looks like: Smells like: Feels Like: Tastes like: Fruit or flower parts you can identify 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

Name _________________________

Exotic Fruits Sampling Student Sheet cont. Sample several different fruits. Use four of your five senses to fill in the following chart. Try to use exciting words to describe each one. You may not use the name of the fruit to describe it. Think of something else. Fruit Looks like: Smells like: Feels Like: Tastes like: Fruit or flower parts you can identify 14.

15.

16.

17.

18.

19.

20.

21.

22.

23.

24.

25.

26.

Agricultural Science and Technology Floral Design—Ag 335 Ordering and Pricing

Unit Objectives 1. Students will be able to fill out a floral shop order form. 2. Students will be able to calculate the amount of flowers needed for a floral design. 3. Students will be able to convert the wholesale price to a retail price for a floral design. 4. Students will be able to calculate sales tax. Power Point Pricing and Ordering Student Handouts Floral Shop Order Form Wholesale Unit Cost of Goods Floral Design Pricing Worksheet Evaluation Pricing and Ordering Quiz Instructor will need to provide a floral arrangement for Pricing and Ordering Quiz Interest Approach Prior to class, arrange two identical floral designs and calculate the retail price. Display one design. Have the students guess how much this design should be at retail price and write it on a slip of paper. Have them sign it and hand it in. Bring out the other arrangement and take it apart one piece at a time and write the contents on the board. Have the students calculate with you from wholesale to retail how much the arrangement should cost. Award the student who guessed closest--without going over—the other arrangement.

Teaching Content Pricing

Labor: human activity that produces or services Mark-up: an amount added to the cost of an item or service to determine the selling price. Overhead: expenses and the general cost s of running a business. Operating expenses: all general and administrative costs, such as rent, utilities, insurance, fuel, etc. that are a necessary part of doing business. Pricing information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group, 2005. Floral Shop Order Form Following is a list of the items on the Floral Shop Order Form and what they mean—obvious items are not listed: Floral Shop Name Address Phone number Invoice No. invoice number to help track invoices

Order Date Deliver to: Address: Phone: Delivery Date:

a.m. ___ p.m.___ Call Taken By: If the arrangement is going to be sent to another city, the wire service is used. The order is taken at this florist and then sent on to a florist in the city where the delivery will be given. Wire in___ Wire Out___ wire in—received from a relay in another city

wire out—to send to another florist in another city Association: The wire service used to relay item i.e. FTD, Teleflora,

AFS Code: Wire services provide books to look through for helpful

examples of items to send, each has a code attached Florist: The name of the florist in another city with i.d. info Address: Phone:

Circle one occasion for the item being ordered

Arrangement Spray Corsage Wedding Wrap Balloons Plant Specialty Order: What the customer would like to send Relay Fee: Charge for using the wire service—if not sent to another

city, a relay fee is not charged Tax: Figure state sales tax Delivery: Delivery fee if delivered Total: Circle pre-printed card sentiments

Holiday Birthday Boy Girl Funeral Anniversary Get Well Other: Card: What customer would like the card to say Ordered by: Address: Phone: Account No.____________ If customer has a charge account Cash ___ Charge___ Credit Card No. 16 digit credit card number Exp. Date

Wholesale Unit Cost of Goods Please see Ordering and Pricing Power Point for examples on how to fill out this sheet. Floral Design Pricing Worksheet Please see Ordering and Pricing Power Point for examples on how to fill out this sheet. Calculate Sales tax Please see Ordering and Pricing Power Point for example on how to calculate sales tax. Student Activities

1. Floral Shop Order Form Have the students fill out the Floral Shop Order Form. They will be sending flowers to a customer of their choice, they may make up the name of the floral shop, customer, credit card info.---etc. You may have an arrangement ordered for the class to make as a project. You may use this instead of having the students make a floral design up.

Equipment Copies of student sheets

Calculator

2. Wholesale Unit Cost of Goods Have the students research the wholesale price of the flowers, foliage, and hard goods—vase, foam, etc. They will need to determine the price per bunch and then divide it by how many stems each bunch includes.


Calculator

3. Floral Design Pricing Worksheet Once the students have researched the price of the flowers used, they may fill out the Floral Design Pricing Worksheet. Help them fill out the table across with the amount of flowers used, wholesale price, mark-up ratio and final cost. Refer to CAERT.


Calculator Reference CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 11. Pricing Floral Design Work Additional Resources Resources for flower pricing flowerwholesale.com weddingflowersofamerica.com AmericanFloralDistributors.com Resources for buying in Idaho dwfwholesale.com rosesandmoreinc.com lwflowers.com

______________________________

(Floral Shop Name) _______________________________

(Address) _______________________________

(Phone Number) Order Date:

Invoice No._________ Deliver to: Delivery Date:

a.m. ___ p.m.___ Address: Call Taken By:

Phone: Wire in___ Wire Out___ Florist: Association: Address: Code: Phone: Arrangement Spray Corsage Wedding Wrap Balloons Plant Specialty Order:

Relay Fee: Tax:

Delivery:

Total:

Holiday Birthday Boy Girl Funeral Anniversary Get Well Other: Card: Ordered by:

Account No.____________ Cash ___ Charge___

Address: Credit Card No.

Phone: Exp. Date

Name _____________________

Wholesale Unit Cost of Goods Flowers Price/Bunch: Stems/Bunch: Unit Cost:

Foliage Price/Bunch: Stems/Bunch: Unit Cost:

Hard Goods Price/Box: Items/Box: Unit Cost:

Floral Design Pricing Worksheet

Flowers Used Quantity (each stem)

Wholesale Cost (per stem)

Mark Up Ratio 3:1 fresh flowers

4:1 specialty

Final Cost=

Foliage

Quantity (each stem)


Mark Up Ratio 3:1 fresh foliage

4:1 specialty

Final Cost=

Hard goods

Quantity (per item)

Wholesale Cost Mark Up Ratio 2:1 hard goods

Final Cost=

Labor

Hrs. spent ( ¼ , ½, ¾, 1)

Wage/Hour (assume $8/hr)

Wage w/benefits (Wage + 50%)

Final Cost=

Total Cost= (add all final costs together)

CAERT Curriculum 2005. Unit B. Problem area 2. Lesson 11. Pricing Floral Design Work

Name________________________ Date_________________________

Ordering and Pricing Quiz

100 points Figure the Total Cost of the arrangement provided by the instructor:

Flowers Used Quantity (each stem)


Mark Up Ratio 3:1 fresh flowers

4:1 specialty

Final Cost=

Foliage

Quantity (each stem)


Mark Up Ratio 3:1 fresh foliage

4:1 specialty

Final Cost=

Hard goods

Quantity (per item)

Wholesale Cost Mark Up Ratio 2:1 hard goods

Final Cost=

Labor--hours spent

( ¼ , ½, ¾, 1) Wage/Hour

(assume $8/hr) Wage w/benefits (Wage + 50%)

Final Cost=

Total Cost= (add all final costs together)

Calculate sales tax for the arrangement. Assume 6% sales tax.

Agricultural Science and Technology Floral Design--Ag 335

Elements and Principles of Floral Design Unit Objectives 1. Students will be able to identify and demonstrate the Elements of Floral Design. 2. Students will be able to identify and demonstrate the Principles of Floral Design. Power Points Elements and Principles of Floral Design Elements and Principles Art Evaluation Student handouts Elements & Principles of Design Student Sheet Elements & Principles Flashcards Evaluation Elements & Principles Quiz Elements & Principles Quiz Master Interest Approaches Elements and Principles of Floral Design Interest Approach Have the students imagine a day at the beach. They are building a giant sand castle. Let the students help you think of all the items/tools they will need—i.e. buckets, shovels, sand, water, and sticks. Now have them describe how they will go about building-- the first layer of sand, then the towers and mote and whatever else they can think of that goes into building the sand castle. Now explain to them that the elements of designing are like the tools they needed to build the sand castle—the sand, water, buckets, and shovels. The principles are how the pieces are put together—we need a stable foundation before we add a second—then we can add the tower and the mote. The elements are what items were tangibly used to put the castle together; the principles are the “rules” of construction. You may use a different building strategy, but the basis is the same. Shapes of Floral Designs Interest Approach Have the students brainstorm different shapes. Draw each shape as they list them, i.e. square, circle, rectangle. Then lead into a discussion about how each shape they listed can be the shape of a floral design.

Teaching Content

The Elements of Design

The elements of design: the directly observable components, ingredients, and physical

characteristics of design.

Line: the vital visual path that directs eye movement through a composition.

Form: the shape or configuration of an individual component of the composition. The overall,

three-dimensional, geometric shape or configuration of a floral composition.

Space: the area in, around, and between the components of the design, defined by the three-

dimensional area occupied by the composition.

Texture: the surface quality of a material, as perceived by sight or touch.

Pattern: a repeated combination of line, form, color, texture, and/or space.

Fragrance: a sweet or pleasing odor, perceived by the sense of smell.

Size: the physical dimensions of line, form, or space.

Color: the visual response of the eye to reflected rays of light.

Principles of Design

Principles of design-fundamental guidelines to aesthetic design that govern the organization of

the elements and materials in accordance with the laws of nature. Some primary principals of

design are associated with related secondary principles of design.

Balance: a state of equilibrium, actual or visual; a feeling of three-dimensional stability.

Proportion: the comparative relationship in size, quantity, and degree of emphasis among

components within the composition; the relationship of one portion to another, or of one portion

to the whole.

Scale: the relative ratio of size, or the relationship of the size of a composition to the

surrounding area or environment.

Dominance: the visual organization within a design that emphasizes one or more aspects. When

one element is emphasized, others are subordinate.

Emphasis: the special attention or importance given to one or more areas within a design.

Focal area/ focal point: the area of greatest visual impact or weight; the center of interest to

which the eye is most naturally drawn.

Accent: detail added to a design to provide additional interest, affecting the total character of the

composition.

Contrast: emphasis by means of a difference.

Opposition: contrast between elements which are counterpoint in relation to each other, bringing

about a sense of tension in a design

Tension: the dynamic, aesthetic quality achieved by the skillful use of opposition, implying or

suggesting a sense of energy.

Variation: dissimilarity among attributes or characteristics.

Rhythm: visual movement through a design, usually achieved through repetition or gradation.

Depth: the placement of materials at different levels within and around an arrangement.

Repetition: the recurrence of like elements within a composition.

Transition: the ease of visual movement with results from gradual degrees of change among one

or more of the elements.

Harmony: compatibility; a pleasing or congruent arrangement of parts.

Unity: oneness of purpose, thought, style, and spirit.

Elements & Principles information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Student Activities

1. Elements and Principles School Grounds Observation Take your students on an observation hike around the school campus, or greenhouse. Have them evaluate their surroundings according to the elements and principles around them. Give them a few minutes to find the elements and principles and then meet back together as a class to discuss what they found. If it isn’t possible to leave the classroom, take a moment to have the students identify different elements and principles in class.

2. Elements and Principles Class Discussion

Make flashcards that are provided. Hand out one card to each student. Have students view an art piece or a floral arrangement from ppt. Go around the classroom and have the students share what they see as pertaining to the element or principle. Switch to a different slide and have the students trade cards with each other and start evaluation again. This will help the students prepare for the next activity.

Equipment: Elements & Principles Flashcards

3. Elements and Principles Art Evaluation

Students will need to gather pictures of 2 floral designs, one art piece, and one advertisement out of magazines or internet site. Instructors may change the required

evaluation criteria. Students will evaluate the piece according to the elements and principles displayed in the picture. Students will write what it is about the picture that displays the element or principle in the corresponding table. Teachers may want to evaluate one piece as a class. See ppt provided with different art pieces, floral designs and advertisements.

Equipment: Elements & Principles Student Sheet

4. Line Assignment Laminate different floral design pictures—they may be found on internet, magazines, etc. Have the students trace the lines and shapes of each design with a dry erase marker. This assignment aids students in finding the shape and line of an arrangement. Once they are finished, wipe off marker and pass to the next student.

Equipment: Dry erase black markers

Laminated floral design pictures

5. Form Assignment Distribute copies of the forms of floral designs sheets. Have students plan how they would make a floral design in the forms.

Equipment: Forms of Floral Designs Sheet

Colored pencils or markers 6. Lines and Sticks Assignment

Assign the students to bring in sticks from home. They may be pruned from shrubs or trees at home. I usually give extra credit to those who bring in a few bundles. Have the students made a line and stick design. Have students share their design with the class. The ppt has examples.

Equipment: Sticks gathered from home or school grounds

Wire Tape

Glue gun glue

References Barnes & Noble Books. The New Flower Arranger: Contemporary Approach to Floral Design. Anness Publishing Limited 1995. The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Resources

CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 3 & 4. Understanding the Principles of Design & Understanding the Design Elements

LINE

PATTERN

FORM

FRAGRANCE

SPACE

SIZE

TEXTURE

COLOR

BALANCE

ACCENT

DOMINANCE

RHYTHM

EMPHASIS

DEPTH

FOCAL POINT

REPETITION

TRANSITION

OPPOSITION

PROPORTION

TENSION

SCALE

VARIATION

CONTRAST

HARMONY

UNITY

Name________________________ Date_________________________

Floral Design Management Elements and Principles Quiz

58 points Match the following terms with their definitions: (2 points each)

1. The elements of design_________

2. Line _________

3. Form _________

4. Space _________

5. Texture _________

6. Pattern _________

7. Fragrance _________

8. Size _________

9. Color _________

a. the physical dimensions of line, form, or space. b. a sweet or pleasing odor, perceived by the sense of smell. c. the visual response of the eye to reflected rays of light. d. the shape or configuration of an individual component of the composition. The overall,

three-dimensional, geometric shape or configuration of a floral composition. e. the surface quality of a material, as perceived by sight or touch. f. a repeated combination of line, form, color, texture, and/or space. the silhouette of a

flower or an arrangement as observed against its background, including solids and spaces. g. the area in, around, and between the components of the design, defined by the three-

dimensional area occupied by the composition. h. the directly observable components, ingredients, and physical characteristics of design. i. the vital visual path that directs eye movement through a composition.

10. List all four line directions: (4 points)

11. Principles of design _________

12. Balance _________

13. Proportion _________

14. Scale _________

15. Dominance _________

16. Emphasis _________

17. Focal area/ focal point_________

18. Accent _________

19. Contrast _________

20. Opposition _________

21. Tension _________

22. Variation _________

23. Rhythm _________

24. Depth _________

25. Repetition _________

26. Transition _________

27. Harmony _________

28. Unity _________

j. the recurrence of like elements within a composition. k. the relative ratio of size, or the relationship of the size of a composition to the

surrounding area or environment. l. oneness of purpose, thought, style, and spirit. m. the visual organization within a design that emphasizes one or more aspects. When one

element is emphasized, others are subordinate. n. contrast between elements which are counterpoint in relation to each other. o. the special attention or importance given to one or more areas within a design. p. the area of greatest visual impact or weight; the center of interest to which the eye is most

naturally drawn. q. the dynamic, aesthetic quality achieved by the skillful use of opposition, implying or

suggesting a sense of energy. r. the comparative relationship in size, quantity, and degree of emphasis among components

within the composition; the relationship of one portion to another, or of one portion to the whole.

s. compatibility; a pleasing or congruent arrangement of parts. t. detail added to a design to provide additional interest, affecting the total character of the

composition. u. fundamental guidelines to aesthetic design that govern the organization of the elements

and materials in accordance with the laws of nature. v. emphasis by means of a difference w. dissimilarity among attributes or characteristics. x. visual movement through a design, usually achieved through repetition or gradation. y. a state of equilibrium, actual or visual; a feeling of three-dimensional stability. z. the placement of materials at different levels within and around an arrangement. aa. the ease of visual movement with results from gradual degrees of change among one or

more of the elements.


Elements and Principles Quiz Master 58 points Match the following terms with their definitions: (2 points each)

1. The elements of design h.

2. Line i.

3. Form d.

4. Space g.

5. Texture e.

6. Pattern f.

7. Fragrance b.

8. Size a.

9. Color c.

a. the physical dimensions of line, form, or space. b. a sweet or pleasing odor, perceived by the sense of smell. c. the visual response of the eye to reflected rays of light. d. the shape or configuration of an individual component of the composition. The overall,

three-dimensional, geometric shape or configuration of a floral composition. e. the surface quality of a material, as perceived by sight or touch. f. a repeated combination of line, form, color, texture, and/or space. g. the area in, around, and between the components of the design, defined by the three-

dimensional area occupied by the composition. h. the directly observable components, ingredients, and physical characteristics of design. i. the vital visual path that directs eye movement through a composition.

10. List all four line directions: (4 points)

Curved

Diagonal

Horizontal

Vertical

11. Principles of design u.

12. Balance y.

13. Proportion r.

14. Scale k.

15. Dominance m.

16. Emphasis o.

17. Focal area/ focal point p.

18. Accent t.

19. Contrast v.

20. Opposition n.

21. Tension q.

22. Variation w.

23. Rhythm x.

24. Depth z.

25. Repetition j.

26. Transition aa.

27. Harmony s.

28. Unity l.

j. the recurrence of like elements within a composition. k. the relative ratio of size, or the relationship of the size of a composition to the

surrounding area or environment. l. oneness of purpose, thought, style, and spirit. m. the visual organization within a design that emphasizes one or more aspects. When one

element is emphasized, others are subordinate. n. contrast between elements which are counterpoint in relation to each other. o. the special attention or importance given to one or more areas within a design. p. the area of greatest visual impact or weight; the center of interest to which the eye is most

naturally drawn. q. the dynamic, aesthetic quality achieved by the skillful use of opposition, implying or

suggesting a sense of energy. r. the comparative relationship in size, quantity, and degree of emphasis among components

within the composition; the relationship of one portion to another, or of one portion to the whole.

s. compatibility; a pleasing or congruent arrangement of parts. t. detail added to a design to provide additional interest, affecting the total character of the

composition. u. fundamental guidelines to aesthetic design that govern the organization of the elements

and materials in accordance with the laws of nature. v. emphasis by means of a difference w. dissimilarity among attributes or characteristics. x. visual movement through a design, usually achieved through repetition or gradation. y. a state of equilibrium, actual or visual; a feeling of three-dimensional stability. z. the placement of materials at different levels within and around an arrangement. aa. the ease of visual movement with results from gradual degrees of change among one or

more of the elements.


Color Unit Objectives

1. Students will be able to identify the colors on the color wheel. 2. Students will be able to label the colors on the color wheel as primary, secondary, or

tertiary. 3. Students will be able to mix the colors on a color wheel. 4. Students will be able to produce a color wheel. 5. Students will be able to identify different color schemes in relation to the color wheel. 6. Students will be able to match color terms and definitions.

Power Point Color Student Handouts Color Wheel Student Sheet Mandala Student Sheet Evaluation Color Quiz Color Quiz Master Interest Approach Distribute copies of the Color Wheel Student Sheet. Have the students see if they can complete the color wheel before you give them the information. Help them to develop an accurate color wheel. Place the laminated copies of the color circles on the board at the time you are helping them develop the color wheel. Refer to the color circles as you are explaining color harmonies and values.

Teaching Content

Color Color-the visual response of the eye to reflected rays of light. An element of design, color has three dimensions, hue, value and chroma. Hue-the descriptive name of color. Hue defines a specific spot on the color wheel. Hues are pure color without black, white, or gray added to them. Value-the lightness or darkness of a hue, relative to the gray scale, achieved by the addition of black, white, or gray. Gray scale-a visual aid which represents the transitional graduations of value from white to black, encompassing all the varying degrees of gray. Shade- a hue which has been darkened by the addition of black. E.g., navy is a shade of blue. Tint-a hue which has been lightened by the addition of white. E.g., pink is a tint of red Tone-a hue which has been muted by the addition of gray, often resulting in a dull or dusty appearance. Chroma-the degree of strength, intensity, saturation or purity of a color. If you visualized a painting, it would be the amount of pigment used to mix in the paint to make it a certain color. More pigment would make it brighter; less would make the color duller. Chroma describes the amount of brightness or dullness of a color whereas value describes the amount of black, white, or gray added to the color. Pigment-a substance used to provide color to paints, dyes, plastics, and other materials. Intensity-reflects the maximum amount of light back to the viewer’s eye, and is not mixed with black, white, or gray. Saturation-the measure of the brightness of a color, describing the amount of light reflecting from it. The greater the saturation of color, the higher the chroma. Color wheel-twelve hour color system which was developed by Louis Prang, an American Printer in 1876. Primary colors-red, yellow, and blue—are spaced equidistantly apart on the color chart and cannot be created by mixing any other colors together. Secondary colors-orange, green and violet—are created by mixing two primary colors and are placed in between primary colors. Tertiary colors-red-orange, red-violet, blue-violet, blue-green, yellow-green, and yellow-orange are situated between primary and secondary colors and are made from mixing the two. Primary color is always listed first with a hyphen in the center of the word. Chromatic colors-colors derived from the visible spectrum and characterized by the presence of both hue and chroma, all colors other than black, white or gray.

Achromatic colors-neutral colors which lack hue: white, black, and any values of gray and they do not appear on the color wheel. Neutral color-an achromatic color to which a small amount of hue has been added. Advancing colors (also known as aggressive or warm)-colors that are predominantly composed of red or yellow and seem to visually move forward toward the viewer. Receding colors-(also known as passive or cool)-colors that are predominantly composed of blues or greens. Receding colors seem to visually pull back from the viewer. Color harmonies—groupings of specific hues and/or different values of a hue, resulting in a pleasing or useful combination. Color harmonies may display different values of the given hue and still be (i.e. pink and mint green) considered complementary color harmony. White, black and gray –being achromatic, can be legitimately included in any color harmony without disrupting it. Achromatic color harmony-a grouping of colors without hue; white, black, and any values of gray. Monochromatic color harmony-a grouping of different values of one hue, and which may include achromatic colors. An example would be a color scheme using pink (red+white), mauve (red+gray), red, burgundy (red+black), and/or black, white or gray. Analogous color harmony-a color harmony featuring adjacent hues on the color wheel, incorporating no more than one primary color. The group of adjacent colors forms an angle of up to 90 degrees on the color wheel. One color usually dominates. The most realistic depiction of colors as they occur in nature as well as interior environments, also one of the most harmonious and pleasing of all. An example of an analogous color scheme would be using green, blue-green, and yellow-green, with green dominating. Complementary color harmony- a pair of hues directly opposite each other on the color wheel. Some examples would be red and green, violet and yellow, or blue and orange. Many schools select their colors from a complementary color harmony. Split complementary color harmony -a trio of hues, consisting of a hue and the two hues on either side of its direct complement. An example would be violet with yellow-orange, and yellow-green. Many restaurants use a split-complementary color scheme. Triadic color harmony -a grouping of three hues which are equidistant on the color wheel. An example would be the primary colors red, blue and yellow. An interesting triadic color harmony used often in baby designing would be pink, baby blue, and soft yellow. Changing the value does not change the color harmony. Tetradic color harmony-a grouping of four hues which are equidistant on the color wheel.

Polychromatic color harmony - a multicolored grouping of many hues which may otherwise be unrelated. Color information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Student Activities

1. Color Wheel Mixing Place 12 clear plastic cups in a circle to represent the color wheel. Fill three cups with water. Add red, blue, and yellow (primary) in each water cup. Mix them to get orange, green, and violet (secondary). Mix the primary colors with secondary colors to get the tertiary colors. You may decide to have students mix the colors with food coloring and then add white carnations to the water. The carnations will soak up the food coloring. Some helpful suggestions on this activity—use a lot of food coloring. Fresh cut the bottom of the carnations. Use clear vases instead of plastic cups. The carnations will start to change before the end of class, but will need a few days to develop all of the colors. Celery may be used instead.

Equipment: Food Coloring Water pitcher

Water 12 clear plastic cups or 12 clear vases

12 White carnations or pieces of celery

2. Color a Mandala Mandalas have spiritual significance to Buddhist Monks who developed them. They believe that a realigning of the spirit and body can be achieved by creating a mandala. Mandalas are usually circular with some type of center point signifying deity. The mandala is often divided into twelve equal parts--which makes it perfect for creating a color wheel. Have students fill in each of the twelve parts of the color wheel by coloring a mandala. Additional study may be made by researching mandala history, uses, etc. You may have the students cut out their mandala and laminated it for them. They will then have a color wheel to refer to during the rest of the course.

Equipment: Packages of 24 Crayola Crayons—these include all of the tertiary colors

Mandala Student Sheet

3. Other Assignment Ideas • Identify Color Schemes-have students survey different color harmonies found

at school, home, restaurants, etc. • Research colors and their meanings. • Have students take a color test—many are available on the internet. • Students may mix a traditional color wheel using acrylic paint. • Students may also mix a color wheel by mixing modeling clay dough.

• For more in depth color wheel mixing—you may have students make the values of each hue by mixing each with white, gray and black.

References The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Resources CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 4. Understanding the Design Elements

Name________________

Color Sheet

Name________________________ Date_________________________


Color Quiz 100 points Fill in the following color wheel. Label each hue as P-primary, S-secondary, or T-tertiary. (3 points each) Using your color wheel, give an example of the following color harmonies: (3 points each)

Achromatic color harmony

Monochromatic color harmony

Analogous color harmony

Complementary color harmony

Split complementary color harmony

Triadic color harmony

Tetradic color harmony

Polychromatic color harmony

Matching: Match the following color terms with their correct definition: (2 points each)

a. Color j. Intensity b. Hue k. Saturation c. Value l. Color wheel d. Gray scale m. Louis Prang e. Shade n. Chromatic colors f. Tint o. Achromatic colors g. Chroma p. Neutral colors h. Tone q. Advancing colors i. Pigment r. Receding colors

1. _____________ twelve hour color system developed in 1876.

2. _____________ all colors other than black, white or gray.

3. _____________known as passive or cool colors

4. _____________white, black, and gray--which do not appear on the color wheel. 5. _____________the degree of strength, intensity, saturation or purity of a color.

6. _____________an achromatic color to which a small amount of hue has been added.

7. _____________ known as aggressive or warm colors. 8. _____________ an American Printer who developed the color wheel.

9. _____________ descriptive name of color which defines a spot on the color wheel. 10. _____________the measure of the brightness of a color, describing the amount of light reflecting

from it. 11. _____________ a hue which has been lightened by the addition of white.

12. _____________transitional graduations of value from white to black, encompassing all the

varying degrees of gray.

13. _____________ the visual response of the eye to reflected rays of light.

14. _____________ a hue which has been darkened by the addition of black.

15. _____________reflects the maximum amount of light back to the viewer’s eye, and is not mixed

with black, white, or gray.

16. _____________ a hue which has been muted by the addition of gray.

17. _____________a substance used to provide color to paints, dyes, plastics, and other materials.

18. _____________ the lightness or darkness of a hue.

Choose a major holiday celebrated in the United States. Brainstorm ideas for centerpieces using one of the color harmonies learned. List flowers to use, colors, container, etc. (4 points)

Floral Design Management Color Quiz Master

100 points Fill in the following color wheel. Label each hue as P-primary, S-secondary, or T-tertiary. (3 points each) Note color wheel to correct

Using your color wheel, give an example of the following color harmonies: (3 points each)

Achromatic color harmony Answers will vary

Monochromatic color harmony

Analogous color harmony

Complementary color harmony

Split complementary color harmony

Triadic color harmony

Tetradic color harmony

Polychromatic color harmony

Matching: Match the following color terms with their correct definition: (2 points each)

j. Color j. Intensity k. Hue k. Saturation l. Value l. Color wheel m. Gray scale m. Louis Prang n. Shade n. Chromatic colors o. Tint o. Achromatic colors p. Chroma p. Neutral colors q. Tone q. Advancing colors r. Pigment r. Receding colors

19. l. Color wheel twelve hour color system developed in 1876.

20. n. Chromatic colors all colors other than black, white or gray.

21. r. Receding colors known as passive or cool colors

22. o. Achromatic colors white, black, and gray--which do not appear on the color wheel. 23. g. Chroma the degree of strength, intensity, saturation or purity of a color.

24. p. Neutral colors an achromatic color to which a small amount of hue has been added.

25. q. Advancing colors known as aggressive or warm colors. 26. m. Louis Prang an American Printer who developed the color wheel.

27. b. Hue descriptive name of color which defines a spot on the color wheel. 28. j. Intensity the measure of the brightness of a color, describing the amount of light reflecting

from it. 29. f. Tint a hue which has been lightened by the addition of white.

30. d. Gray scale transitional graduations of value from white to black, encompassing all the

varying degrees of gray.

31. a. Color the visual response of the eye to reflected rays of light.

32. e. Shade a hue which has been darkened by the addition of black.

33. j. Intensity reflects the maximum amount of light back to the viewer’s eye, and is not mixed

with black, white, or gray.

34. h. Tone a hue which has been muted by the addition of gray.

35. i. Pigment a substance used to provide color to paints, dyes, plastics, and other materials.

36. c. Value the lightness or darkness of a hue.

Choose a major holiday celebrated in the United States. Brainstorm ideas for centerpieces using one of the color harmonies learned. List flowers to use, colors, container, etc. (4 points)

Answers will vary

Color Wheel

BABY GREEN

BABY YELLOW

BABY BLUE

WEDGE-WOOD BLUE

BLACK

WHITE

GRAY

BURGUNDY

MAUVE

PINK

NAVY BLUE

VIOLET

YELLOW-ORANGE

BLUE

BLUE-GREEN

BLUE-VIOLET

ORANGE

GREEN

RED-ORANGE

RED

RED-VIOLET

YELLOW-GREEN

YELLOW

Agricultural Science and Technology Floral Design--Ag 335 Floral Design History

Unit Objectives

1. Students will be able to identify the different periods of floral design history. 2. Students will be able to prepare a power point presentation on one period in floral design

history. 3. Students will be able to design a period floral design. 4. Students will be able to design a tussie-mussie with sentiments.

Power Point Floral Design History Student Handouts Floral Design History Presentation Student Sheet Floral Design History Presentation Grading Sheet Tussie-Mussie Flower Sentiments Student Sheet Tussie-Mussie Flower Sentiments Evaluation Floral Design History Quiz Floral Design History Quiz Answer Sheet Interest Approach Have the students imagine that your whole town is covered by volcanic ash by a recent volcano. Each person was frozen where they were and didn’t have any time to get out—just like Pompeii. They didn’t have an opportunity to explain any of the common everyday items we use today. 100 years from now, there is a huge archaeological dig and they find your whole town buried. They find numerous items, and start categorizing them according to their function. Some items they get right, and some they don’t. Explain to the students that this is a lot like identifying historical items. Most of the time we get the items right, but sometimes we have to make an educated guess as to what the function was. There aren’t any people from that era to ask them. Floral history closely correlates with art history. Most art shows how people used flowers.

Teaching Content

Floral Design History Historical Periods:

Egyptian 2800-28 BC: Repetition and alteration

Lotus flower—Egyptian goddess Isis

traced back as far as 2500 b.c.

Separate primary colors

Egyptian flower vases made to hold up flowers with weaker stems like lotus

Festivals and feasts

Faience—type of finely ground silicate

Mostly used wide-mouth bowls

During time of pharaohs lotus, papyrus and palm tree most commonly portrayed members of the plant kingdom

Greek (Classical) 600-146 BC: Garlands-exchanged by lovers, worn at weddings and hung on door to denote the birth of

a son

Wreaths-a symbol of allegiance and dedication

rewarded to athletes, poets, civic leaders and victorious soldiers and sailors

Cornucopia --symbol of abundance

Scattered petals

Mythology

Chaplet-head piece

Professional flower makers and sellers

Roman 28 BC-AD 325: Continued the use of garlands and wreaths (fuller, wider)

Day to day life and celebrations

Rose petals piled on floor

Nero and Cleopatra used them extravagantly

during festivities lavish and fantastic strewn on banquet tables and couches, streets and lakes

Grew roses among hot water pipes to supply all demand

Sachet

Fragrance

Byzantine 320-600 AD: • Garlands of fruit • Symmetrical conical designs with concentric rings of fruit, stones, jewels, metals. • Tree compositions

Middle Ages 476-1400 AD: Warring feudal lords state of unrest

Monks

grew herbs

were well acquainted with many of the beautiful everyday flowers

illuminated in manuscripts

Everyday life—wild and cultivated used in food, drink, medicine

Fragrant flowers strewn on ground and freshen air

Art belonged to the church—stained glass windows, mosaics, tapestries, sculpture, paintings and illuminated religious books

Renaissance 1400-1600 AD: Resurgence and flourishing of the arts

Religious symbolism

7 flowers representing the 7 stations of the cross

Seven fully-opened columbine flowers represent the seven gifts of the holy spirit—wisdom, understanding, counsel, strength, knowledge, true godliness and holy fear

purity represented by certain flowers—usually the white lily (Virgin Mary) because it appeared in so many Annunciation paintings, it soon became known as the Madonna Lily

Annunciation where angel appears to Mary

rose represented sacred or profane love

Old garden book for growing, freshening and arranging flowers—Flora overo Cultura di Fiori

Bouquets usually pyramidal and full

Containers made for arranging flowers

removable lid so flower arrangement can be lifted and flowers recut every 3rd day

tearred affect so short stemmed flowers could be placed on top

Baroque 1600-1775 AD: • Influence of artists • The “S” curve or Hogarth curve • Lavish designs--bright colors • Large, overly proportioned designs in big, heavy containers • Not for church or nobility any longer—middle class could have flowers—due to trading

and redistribution of wealth with new world

Dutch-Flemish 1550-1760 AD: • Holland and Belgium • Tulip imported from Turkey • New flowers-- particularly “out of season” greenhouse grown flowers • Paintings included composite groups of flowers—painted during different seasons • Terra-cotta • Age of great scientific, botanical and horticultural discoveries • Delftware-copied Chinese porcelain vases in blue and white but less expensive—named

after Netherland city where it was invented

French Periods: French Baroque 1600’s:

Louis XIV--effeminate extravagance

Art evolved around the aristocracy

Topiary balls or trees

Chateau of Versailles

large rooms decorated with elaborate wood and stone carvings

marble fireplaces and floors

decorative flower arrangements large in scale

Enormous conservatory

stored 3000 orange trees during the winter using hothouses to supply indoor plants for massive decoration

French Rococo 1700’s: • Louis XIV mistress-Antoinette Poisson, the Marquis do Pompadour had great influence. • Asymmetrical, curvilinear, formal crescent (C curve) • “Rock and shell” curving lines • Predominant subtle colors: apricot, peach, cream, rose, gray, sage green, yellow, beige,

turquoise, and powder blue • Delicate accessories

Louis XVI late 1700’s: • Strong feminine influence of Marie Antoinette—delicate, cool colors, highlighted with

gold, more simple containers than previous

Empire 1804-1814: • Strong use of neoclassical design ideas • Napoleon Bonaparte • Masculine designs, dramatic, militaristic, dictator-oriented symbols predominate • Heavy massive designs and containers with large boldly colored flowers

English Periods:

English-Georgian Period 1714-1760: Named after English Kings George I,II, III

Full, strongly stylized symmetrical bouquets, oval to triangular shapes

Formal and symmetrical—tightly arranged

“tuzzy-muzzy” or nosegay

“tuzzy” refers to old English word for knot of flowers

Nosegay to carry the sweet scents—relief from unsanitary surroundings

Fragrance to rid air of contagious and infectious diseases

Decolletage—flowers around neckline of a dress

Bough pot—flower filled container set in the fireplace in non heated seasons

Wedgwood--English potter Josiah Wedgwood—fine ceramic ware used during this season—special holes to hold flowers in stiff and formal shape

Victorian Period 1820-1901: “Of all modes of enlivening the aspect of an apartment, there is perhaps none more pleasing than the sight of plants and flowers suitably arranged and distributed. They are ornaments of Nature’s own producing, which inspire an interest apart from their beauty, by the care and attention required for their culture. They employ the hand, delight the eye, and inform and edify the mind, and, unlike many artificial objects, the enjoyment and instruction they afford are within the reach of all, the poor may partake as well as the rich.” --Article written in Jan 1855

Named after Queen Victoria who reined in England from 1837 to 1901

Floral design recognized as an art

Establishing rules of design led to the development of today’s floral industry

Girls taught to arrange flowers and make tussie-mussies as well as grow, preserve, press, draw and paint flowers

Make artificial flowers using shells, wax, feathers, hair, textiles, and beads

Bouquets poorly designed. “Airless,”overstuffed and flat, symmetrical, with no particular focal point.

Short-stemmed flowers

Nosegays more popular—conveyed sentiments

silent messages depending on what went into them

Posey holders—small container to hold nosegay

made of metals, steel, and alloy, ivory, glass, painted porcelain, amber, tortoiseshell, and mother of pearl, inlaid with jewels, pearls, and small mirrors

Included two small chains—one with ring for finger, other pin attached to secure flowers

Bosom bottles—small container to hold flowers used as an accent for clothing worn at decolletage

Complementary color schemes—blue next to orange and so on Sand used to place flowers into

Early American Periods: (Closely correlated with the simultaneous periods in Europe)

Early American Period 1620-1720: Simplified versions of the European designs Colonists were avid gardeners Common people who lived a “puritan” existence Common household containers Bouquets made of wildflowers, often including dried materials.

Colonial Williamsburg Period 1714-1780: Life more sophisticated Trade provided a richer choice of containers and materials Designs copied from floral prints and tapestries Designs were fan-shaped or mounded Fruit and flowers placed for centerpiece

American Federal Period 1780-1820: The neoclassical, Empire New freedom and independence

Designs were influenced by the delicate French, the masculine French, and an emphasis on the individual merits of each flower.

American Victorian 1845-1900: Romantic era Copied European Victorian Epergne

Oriental Influence: Place emphasis on individual form, texture, and color of plant material

Great attention to negative space and line Chinese Style:

China known as “The Flowery Kingdom.”

Unstructured and naturalistic, but require careful thought and planning.

1.art of contemplation—Confucius

Confucius—real enjoyment consists in simplicity

there is a distraction that comes from viewing too much beauty

serenity to be gained from savoring one thing at a time

shadow of a tree on a pond—structure, seasons, strength

a few flowers in a vase can conjure up the whole life-history of a plant, as well as display the beauty of perfect blooms

2.preservation of life-Buddhism

prohibits taking of life—cut flowers sparingly

Not conquering nature, following it.

Gardens have strategic flowering plants instead of masses—areas for contemplation

3.floral symbolism-folklore

all flowers are feminine because of fragile beauty and are given women’s names

tree peony most revered of all flowers

liked to depict the seasons

Japanese Style: a.k.a. Ikebana

Highly formalized and follows strict rules of construction--Ikenobo Adapted from ancient Chinese art and steeped in tradition and symbolism. Materials placed in a manner reflecting how they are found in nature.

Arrangements emphasize simplicity and line

Ono-no-Imoko—founded Ikenobo—flower arranging school

Items found in nature would complement the flowers, rocks, pine, bamboo, cypress, cedar water

Exclusively by men at first—priest then nobility and warrior class to find tranquility of mind and relief from life’s tension in the handling and observation of flowers

In the doing not it the decorating

Contests and books of instruction

Flowers never used out of season—water, branches

Elements of a design face each other

Heaven, man, earth (shin, soe, tai)

Shin one and one half times the height of the container

Soe two thirds the length of Shin

Tai is two thirds the length of soe line

Modern Floral Arranging: Art Nouveau 1890-1910:

Curvilinear lines Patterned after nature Shape of plants or flowers as well as the human form Asymmetrical flower arrangement

Art Deco 1925-1930: Derived from 1925 Paris world’s Fair exhibition. Characterized as strong, streamlined, geometric lines, forms and patterns,

including zigzags, pyramids, and sunburst motifs Known as le style 25

Free-Form Expression 1950’s: A modern, natural appearance. Expressive with both a feeling of movement and of freedom Use of driftwood and other figurines in designs

Geometric Mass Design 1960-1970’s: Tight geometric bouquets. Include mass and line. Contemporary refers to the time of the present or of recent times o Called modern because they generally are different than whatever style was

previously popular

Cultures that have had the greatest influence in today’s design:

Oriental European Line Mass

Line-Mass

“American,” or “Western Style” Floral Design History: Berrall, Julia S. A History of Flower Arrangement. Viking Press, Inc. 1968. Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chapter 1

Student Activities

1. Floral Design History Presentation Students will choose one period in floral design to research. They will present their findings to the class with a power point presentation. Please see accompanying sheet for details.

Equipment: Floral Design History Presentation Student Sheet Floral Design History Presentation Grading Sheet

2. Period Floral Design

This assignment may be used in conjunction with Floral Design History Presentation or separately. Students will choose a period in Floral Design History and develop an arrangement or design that would most likely be seen during that era. Present various flowers and container assortment to the class and have them choose what would best fit that area. There are several ways to obtain the materials—assign to students, have a clean out the cooler day—use any left-overs. Purchase several different silk flowers during a sale and use for this purpose. Students may disassemble silk arrangements when finished and use for the next year. Have students present their completed design to the class—sharing what they found out about the design period, what they struggled with, and if the added modern interpretation to the design.

Equipment: Various flower assortment—may be silk or fresh

Various container assortment Wet or dry floral foam

Design tools

3. Design a Tussie-mussie Have the students design a tussie mussie with sentiments by deciding either what flowers they will present or what sentiment they want to convey. Use the hand out provided.

Equipment: Tussie-Mussie Flower Sentiments Student Sheet

Tussie-Mussie Flower Sentiments Crayons, colored pencils and/or markers

References Berrall, Julia S. A History of Flower Arrangement. Viking Press, Inc. 1968. Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chapter 1 Laufer, Geraldine Adamich. Tussie-Mussies Workman Publishing Company, Inc. 1993 Komoda, Shusui & Horst Pointer Idebana Spirt & Technique. Kyodo Printing 1983

Floral Design History oF Floral Design assignment

Due Date: Value: 150 points REQUIREMENTS: The history of floral design assignment must include:

1. Historical Time Period 2. Historical Dates 3. Flowers used 4. Foliage used 5. Photos of era—at least 3 6. Interesting pieces of history included during time period 7. Two quiz questions for your era 8. Prepare a power point presentation

9. Present history time period with the class 10. References used

COMMENTS: The class will be discussing the history of floral design. This assignment requires students to gain hands-on experience by researching different time periods in history. Learning about Floral Design History helps students gain knowledge about what flowers, foliage, and containers were successfully used previously.

NAME_________________________

HISTORY OF FLORAL DESIGN ASSIGNMENT: FLORAL DESIGN HISTORY ASSIGNMENT

DUE DATE: POINTS: 150 Points

REQUIREMENTS: STUDENTS WILL study one period in floral design history and prepare a power point presentation for the class.

Requirement Possible Earned Historical Time Period ........................................................ 5 _________ Historical Dates .................................................................. 5 _________ Flowers used .................................................................... 10 _________ Foliage used ..................................................................... 10 _________ Photos of era—at least 3 ................................................... 15 _________ Interesting pieces of history included during time period .... 10 _________ Two quiz questions for your era ......................................... 10 _________ Power point presentation ................................................... 30 _________ Presentation ..................................................................... 20 _________ References used ............................................................... 10 _________ Overall ............................................................................. 25 _________ Sub-Total ..................................................................... 150 _________ Late deductions (10%/day) .............................................. 0 _________ Extra Credit Poster (up to 25) .......................................... 0 _________ Total ......................................................................... 150 _________

Design a Tussie-Mussie to Convey Sentiments 1. Study the Tussie-mussie Flower Sentiments. 2. Choose flowers or sentiments you wish to convey 3. Design a rough sketch of the tussie-mussie 4. Write out the sentiments of your tussie-mussie design

Tussie-Mussie Sketch: (using color increases your chance of a better grade) Tussie-Mussie Sentiments:

Tussie Mussie Flower Sentiments Laufer, Geraldine Adamich. Tussie-Mussies Workman Publishing Company, Inc. 1993

Flower Sentiment Agapanthus Love letters Ageratum Delay

Allium/flowering onion Unity, humility, patience almond Hope, lover’s charm, heedlessness

Alyssum, sweet Worth beyond beauty Amaranth, globe Immortality

Amaryllis Splendid beauty, pride, haughtiness Anemone Truth, sincerity, abandonment, expectation

Anthurium/flamingo flower The heart, little boy flower Apple Preference, fame speaks him great and good, perpetual concord,

temptation Arborvitae Unchanging friendship, tree of life

Aster Variety, afterthought, beauty in retirement, sentimental recollections Astilbe I’ll still be waiting Azalea Love, romance, first love, moderation

Baby’s breath Pure heart, festivity, gaiety Bachelor’s button/cornflower Felicity, healing properties, delicacy

Balloon flower/platycodon Return of a friend is desired Balsam/impatiens Ardent love, impatience, felicity

Bamboo Loyalty, steadfastness, uprightness, strength through pliancy Basil Best wishes, hatred

Begonia Highly popular, long beautiful, unrequited love, Beware, I am fanciful

Bells of Ireland Whimsy Blackberry Dangerous pride

Black-eyed Susan Justice Bleeding heart Elegance, fidelity

Blueberry Prayer, protection Bramble Remorse

Buds Promise of good things to come Buttercup Rich in charms, cheerfulness, ingratitude Calla lily Magnificent beauty, feminine modesty Candytuft Indifference Carnation Admiration, fascination, ardent and pure love, bonds of love, unfading

beauty, woman’s love Carnation-pink Maternal love, lively and pure affection, beauty, pride

Carnation-striped refusal Chamomile Energy in adversity, comfort, patience

Cherry Sweetness of character derived from good works, good education, Chrysanthemum Cheerfulness, optimism, long life, joy joviality, mirth

Cinnamon Love, beauty, my fortune is yours Clover Good luck, good education, hard work, industry

Columbine I cannot give thee up!, resolved to win Corn Riches, gift of mother earth

Corn flower Delicacy, felicity, healing properties Crocus Youthful gladness, pleasure of hope

Daffodil Regard, respect, chivalry, gracefulness Dahlia Gratitude, dignity, pomp, my gratitude exceeds your care, instability

Daisy Innocence, simplicity Dandelion Wishes come true

Daylily Flirt, beauty Dead leaves Sadness, melancholy Delphinium Well-being, sweetness, beauty, return of a friend is desired

Dill Irresistible, soothing Dogwood Love undiminished by adversity, faithfulness Elderberry Kindness, compassion, zeal Euonymus Your image is engraven on my heart, long life

Fennel Worthy of all praise, force, strength, to grow thin, thinness Fern Fascination, sincerity Fig The womb, longevity, peace and prosperity

Forsythia Good nature Foxglove Insincerity, a wish, decision,

I am not ambitious for myself but for you Freesia Innocence Fuchsia Taste Galax Friendship, encouragement

Gardenia Transport of joy, ecstasy, I love you in secret, feminine charm, purity, peace

Garlic Protection, strength, courage, good luck Geranium Comfort, you are childish, melancholy, deceit, stupidity, childhood,

health Ginger Safe, pleasant, comforting, warming

Gladiolus Generosity, strength of character, you pierce my heart

Grape Carousing, abandon, intoxication, prosperity and plenty, domestic happiness

Grass The fleeting quality of life, submission Heather Admiration, wishes come true, protection from danger

Hen and chicks Welcome-home-husband-however-drunk-ye-be Holly Foresight, good will, domestic happiness

Hollyhock Fruitfulness Honeysuckle Bonds of love, generous and devoted affection

Hops Beer, mirth, rest, sleep Hosta Devotion

Hyacinth Play games, sport Hydrangea Devotion, remembrance, boastfulness

Hyssop Cleansing Ice plant Your looks freeze me! Rejected suitor Impatiens impatience

Ivy Wedded love, fidelity, constancy, friendship, trustfulness, ambition, tenacity

Jasmine Transport of joy, amiability Juniper Welcome to new home, protection, asylum

Kalanchoe Popularity Lamb’s ears Softness, gentleness, surprise, support

Larkspur Ardent attachment, levity, swiftness Lavender Devotion, luck, success, happiness, distrust, soothes the trembling and

passions of the heart, ardent attachment Lemon Fidelity in love, zeal, discretion

Lilac Youth, acceptance, love, beauty, modesty Lily, tiger Wealth, pride

Lily-of-the-valley Return of happiness, purity, delicacy Lisianthus Showy

Lupine Imagination, voraciousness Magnolia Sweetness, beauty, perseverance

Maple Reserve, elegance, keys, beauty Marigold Health, joy, remembrance, constancy, the sun, affection, grief, jealously

misery, cares Mint Warmth of feeling Moss Maternal love

Myrtle Love, marriage, married bliss, fidelity, passion, peace, home, joy Narcissus Egotism, self-love, self-esteem

Nasturtium Patriotism Nettle Cruelty, slander Oak Hospitality, strength, independence, prosperity, longevity, truth,

durability, steadfastness, virtue Oats Music Love Peace

Orchid Luxury, love, refinement, nobility, scholarship, beauty, numerous progeny

Pansy Thoughts, loving thoughts, you occupy my thoughts Parsley Festivity, thanks, gratitude, useful knowledge, feasting

Passion flower Christian faith, religious superstition Pea Departure, happy marriage, profits in business, respect

Peach Longevity, I am your captive, feminine softness, ruddy health Pear Benevolent justice, affection, health, hope, good government, wise

administration Peony Beauty, welcome, bashfulness, hands full of cash

Peppermint Warmth, cordiality Periwinkle Love, pleasures of memory

Phlox Our souls are united, proposal of love, sweet dreams Pincushion flower Unfortunate attachment, widowhood, I have lost all

Pine Loyalty, vigorous life, endurance, boldness, longevity, warm friendship, spiritual energy, mobility

Pine cone Fertility, life Pinks Lively and pure affection, fascination, sweetness, boldness, newlyweds,

dignity, taste, talent Plum Courage, happiness, hardiness perseverance, marriage, fertility

Pokeweed A joke, poking fun Pomegranate Royalty, mature elegance, posterity, foppishness

poppy Forgetfulness, sleep, oblivion, Queen Anne’s lace Haven, protection, I will return

Ragweed Nuisance Ragwort I am humble but proud

Ranunculus You are rich in attractions, I am dazzled by your charms Raspberry Remorse, fulfillment, gentle-heartedness

Rhododendron Danger Rhubarb Advice, fidelity

Rose Love, beauty, congratulations, reward of virtue, May you be pleased and your sorrows mine! Grace, joy, You are gentle, friendship, silence, unity

Rosemary Remembrance, your presence revives me Sage Domestic virtue, wisdom, skill, esteem

Hypericum You are a prophet, protection, superstition Shamrock Luck, light-heartedness, Ireland

Snapdragon No! presumption, you are dazzling, but dangerous Soapwort Cleanliness

Spruce Farewell, hope in adversity Statice Never-ceasing remembrance, gratitude Stock Promptness, lasting beauty

Stonecrop/sedum Tranquility, welcome-home-husband-however-drunk-ye-be Strawberry Perfect goodness, you are delicious, foresight, future promise

Sumac Resoluteness, intellectual excellence Sweet pea Departure, delicate, meet me

Sweet William Childhood, memory, gallantry, finesse, dexterity Thistle Austerity, independence, grief Thyme Activity, bravery, courage, strength

Tuberose Dangerous love Tulip Fame, charity, happy years

Verbena Faithfulness Violet Modesty, humility, simplicity

Virginia creeper I cling to you both in sunshine and in shade Walnut Intellect, strength of mind, stratagem Wheat Friendliness, prosperity, riches, worldly goods Willow Freedom, serenity, friendship, patience Wisteria Welcome fair stranger, I cling to thee, helpless and delicate Yarrow War, cure for heartache, health, sorrow, heals wounds

Yew Sorrow Zinnia Thoughts of absent friends

Name________________________ Date_________________________

Floral Design Management Floral Design History

Quiz 81 points

Matching Match the following items to the period in history where they originated. (Periods may be used more than once, or not used at all) (3 points each)

A. Egyptian M. Early American B. Greek N. Colonial Williamsburg C. Roman O. American Federal D. Byzantine P. American Victorian E. Middle Ages Q. Chinese F. Renaissance R. Japanese G. Baroque S. Art Nouveau H. Dutch Flemish T. Art Deco I. Feminine French U. Free-Form Expression J. Masculine French (Empire) V. Geometric Mass K. English-Georgian W. Contemporary L. Victorian

1. Tight geometric bouquet________

2. Heaven, man, earth ________

3. Household containers ________

4. Sachet ________

5. Tuzzy-muzzy ________

6. Madonna lily ________

7. Le style 25 ________

8. Hogarth curve ________

9. Posey holders ________

10. Wreaths ________

11. Militaristic designs ________

12. Conical designs ________

13. Bough pot ________

14. Nosegay conveyed sentiments

________

15. Cornucopia ________

16. Epergne ________

17. “The Flowery Kingdom” ________

18. Lotus flower ________

19. Driftwood ________

20. Seven stations on the cross________

21. Pastels, dainty ________

22. Garlands ________

23. Terra-cotta ________

24. Bosom bottles ________

25. Copied European Victorian________

26. Preservation of Life________

27. Time of the present________

Floral Design Management Floral Design History

Quiz Master 81 points

Matching Match the following items to the period in history where they originated. (Periods may be used more than once, or not used at all) (3 points each)

A. Egyptian M. Early American B. Greek N. Colonial Williamsburg C. Roman O. American Federal D. Byzantine P. American Victorian E. Middle Ages Q. Chinese F. Renaissance R. Japanese G. Baroque S. Art Nouveau H. Dutch Flemish T. Art Deco I. Feminine French U. Free-Form Expression J. Masculine French (Empire) V. Geometric Mass K. English-Georgian W. Contemporary L. Victorian

1. Tight geometric bouquet V. 2. Heaven, man, earth R. 3. Household containers M. 4. Sachet C. 5. Tuzzy-muzzy K. 6. Madonna lily F. 7. Le style 25 T. 8. Hogarth curve G. 9. Posey holders L. 10. Wreaths B. 11. Militaristic designs J. 12. Conical designs D. 13. Bough pot K. 14. Nosegay conveyed sentiments L.

15. Cornucopia B. 16. Epergne P. 17. “The Flowery Kingdom” Q. 18. Lotus flower A. 19. Driftwood U. 20. Seven stations on the cross F. 21. Pastels, dainty I. 22. Garlands B. 23. Terra-cotta H. 24. Bosom bottles L. 25. Copied European Victorian P. 26. Preservation of Life Q. 27. Time of the present W.


Flower Arranging Unit Objectives 1. Students will be able to prepare and design the following arrangements:

o Flower wrap o Bud vase o Equilateral triangle arrangement o Round centerpiece o Line design

This unit may be incorporated into any of the other units or taught separately. As flowers and time permit, it may fit better with other units, but designing content will be placed together. Power Point Flower Arranging Includes many slides on design ideas Student Handout General Floral Design Rules Student Guide Floral Design Notebook Assignment Sheet Floral Design Notebook Grading Sheet Evaluation Flower wrap Score Sheet Bud vase Score Sheet Equilateral triangle arrangement Score Sheet Round centerpiece Score Sheet Line design Score Sheet Instructors may use the Floriculture Career Development Events Rules to evaluate student floral arrangements Explanation of Floriculture CDE’s—Floral Arrangement Practicum pgs. 88-89 Floral Arrangement Practicum Score Cards pgs. 98, 105, or 107

Teaching Content

General Floral Design Rules

• Proper dimensions for floral designs are 1 1/2 to 2 times the greatest dimension of the container (height or width, whichever is greater)

• Buds and smaller flowers should be at the top and outer edge of the arrangement. Larger flowers should be placed lower and more toward the center.

• Lighter colors should be placed towards the top and darker colors toward the base.

• When using 12 flowers or less, use an uneven number of flowers to achieve visual balance (not including filler material).

• The ultimate size of an arrangement is limited by the size of stems, flowers, and surroundings.

• Never let the mechanical aids of the arrangement show (wires, tape, foam, or any other supports).

• Begin an arrangement with the shape in mind. Place outer perimeter flowers to establish shape. Fill in center.

Student Activities The following activities have equipment lists which are only suggestions. Flowers may be substituted.

1. Flower Wrap Place a 18” square piece of cellophane or waxed tissue paper on the design bench. Place leather leaf diagonally on tissue paper. Place carnation on top of leather leaf. Add baby’s breath. Roll tissue paper with flowers inside. Finish off with bow.

Equipment: Flower wrap

1 stem leather leaf 1 carnation

1 sheet of cellophane or waxed tissue #3 ribbon (bow) #24 wire (bow)

2. Bud Vase

Fill bud vase with water and preservative. Cut leather leaf stems to fit in budvase up to first leaves. Cut carnations—tall, medium, low. Place in budvase. Add baby’s breath. Add bow at top of vase, bottom of flowers.

Equipment: Bud vase

2 stems leather leaf 3 roses or carnations 1 stem baby’s breath

Bud vase Fresh flower preservative

#3 ribbon (bow) #24 wire (bow)

3. Equilateral triangle arrangement (one sided)

Soak floral foam. Place 1/3 brick of foam in gripper. Cover foam with greenery. Place outer perimeter flowers in triangle shape. Add in rest of flowers to fill inside triangle. Add statice to fill in holes.

Equipment: Equilateral triangle arrangement

Wet floral foam 1/3 brick gripper Sharp floral knife

2 stems chrysanthemums 3 stems of leather leaf

1-2 stems of statice

4. Round centerpiece Soak floral foam. Place 1/3 brick foam in gripper. Cover foam with greenery. Place 5 outer perimeter flowers in circle shape. Place 5 more flowers in between first 5 but at an angle. Place one flower in center. Fill in with statice.

Equipment: Round centerpiece


3 stems chrysanthemums 5 stems of leather leaf

2 stems of statice

5. Line Design Soak floral foam. Place 1/3 brick foam in gripper. Place flowers in Heaven, man, earth positions. Place a few pieces of leather leaf. Cover foam with wet sheet moss. Use greening pins to hold sheet moss in place.

Equipment: Line design


3 iris 1 leather leaf Sheet moss

Greening pins References Barnes & Noble Books. The New Flower Arranger: Contemporary Approach to Floral Design. Anness Publishing Limited 1995. Floriculture Career Development Events

Floral Design Floral arranging notebook

Due Date: Value: 200 points

REQUIREMENTS: The Floral Arranging Notebook must include: 1. description of the shape & origin of the arrangement 2: identification of the flowers used 3: color harmonies within the design 4: discussion of how the bouquet relates with the setting 5: reference to the source for each picture

COMMENTS: A pictorial notebook will be required which will include a minimum of twelve photographs, each mounted on a separate page with a detailed explanation of its content. These pictures should be of various floral arrangements in a variety of room settings, as would be found in home & garden and interior decorating magazines. Please make sure they represent actual floral designs and not plants.

This is an exercise in observation and judgment. The purpose is to expose us to a broad variety of styles and designs, learn to recognize the elements of good, quality design, and develop a vocabulary of floral terminology.

NAME_________________________

FLORAL DESIGN NOTEBOOK ASSIGNMENT: FLORAL DESIGN NOTEBOOK


REQUIREMENTS: STUDENTS WILL collect 12 photos of floral arrangements. And identify the requirements.

Requirement Possible Earned 12 photos ......................................................................... 30 _________ Shape & origin ................................................................ 24 _________ Flower identification ....................................................... 24 _________ Color harmonies .............................................................. 24 _________

Setting ............................................................................. 24 _________ Source .............................................................................. 24 _________ Overall ............................................................................. 50 _________ Sub-Total ..................................................................... 200 _________ Late deductions (10%/day) .............................................. 0 _________ Extra Credit –additional photos (up to 25) ...................... 0 _________ Total ......................................................................... 200 _________

Student Guide General Floral Design Rules

• Proper dimensions for floral designs are 1 1/2 to 2 times

the greatest dimension of the container (height or width, whichever is greater)

• Buds and smaller flowers should be at the top and outer edge of the arrangement. Larger flowers should be placed lower and more toward the center.

• Lighter colors should be placed towards the top and darker colors toward the base.

• When using 12 flowers or less, use an uneven number of flowers to achieve visual balance (not including filler material).

• The ultimate size of an arrangement is limited by the size of stems, flowers, and surroundings.

• Never let the mechanical aids of the arrangement show (wires, tape, foam, or any other supports).

• Begin an arrangement with the shape in mind. Place outer perimeter flowers to establish shape. Fill in center.

Name________________________ Date_________________________


Line Design Design

Component Competency

5=Exceptional 4= Above average 3=completes requirements 2=Below Average 1=Needs improvement 0=

Shape

5 4 3 2 1 0

Balance

5 4 3 2 1 0

Proportion

5 4 3 2 1 0

Other design elements and

Principles

5 4 3 2 1 0

Soundness of Construction

5 4 3 2 1 0

Finished product

5 4 3 2 1 0

Other

5 4 3 2 1 0

Total

Shape— distinct area between flowers, may be heaven, man, earth Present Balance—visual stability Proportion—size comparison of flowers to foliage, foliage and flowers to container Other Design Elements and Principles-- Soundness of construction—flowers solidly placed, foam covered Finished Product—overall pleasing arrangement

Name________________________ Date_________________________


Round Centerpiece Design


5=Exceptional 4= Above average 3=completes requirement 2=Below Average 1=Needs improvement 0=lacks requirement

Shape

5 4 3 2 1 0

Balance

5 4 3 2 1 0

Proportion

5 4 3 2 1 0


Principles

5 4 3 2 1 0


5 4 3 2 1 0

Finished product

5 4 3 2 1 0

Other

5 4 3 2 1 0

Total

Shape—distinctly round shape Balance—visual stability Proportion—size comparison of flowers to foliage, foliage and flowers to container Other Design Elements and Principles-- Soundness of construction—flowers solidly placed, foam covered Finished Product—overall pleasing arrangement

Name________________________ Date_________________________


Bud Vase Design


5=Exceptional 4= Above average 3=completes requirements 2=Below Average 1=Needs improvement 0=

Shape

5 4 3 2 1 0

Balance

5 4 3 2 1 0

Proportion

5 4 3 2 1 0


Principles

5 4 3 2 1 0


5 4 3 2 1 0

Finished product

5 4 3 2 1 0

Other

5 4 3 2 1 0

Total

Shape—triangle Balance—visual stability Proportion—size comparison of flowers to foliage, foliage and flowers to container Other Design Elements and Principles-- Soundness of construction—flowers solidly placed, foam covered Finished Product—overall pleasing arrangement

Name________________________ Date_________________________


Equilateral Triangle Arrangement Design


5=Exceptional 4= Above average 3=completes requirements 2=Below Average 1=Needs improvement 0=lacks requirements

Shape

5 4 3 2 1 0

Balance

5 4 3 2 1 0

Proportion

5 4 3 2 1 0


Principles

5 4 3 2 1 0


5 4 3 2 1 0

Finished product

5 4 3 2 1 0

Other

5 4 3 2 1 0

Total

Shape—distinct equilateral triangle Balance—visual stability Proportion—size comparison of flowers to foliage, foliage and flowers to container Other Design Elements and Principles-- Soundness of construction—flowers solidly placed, foam covered Finished Product—overall pleasing arrangement

Name________________________ Date_________________________


Flower Wrap Scoring Rubric Wrapping


5=Exceptional 4= Above average 3=completes requirement 2=Below Average 1=Needs improvement 0=lacks requirement

Shape

5 4 3 2 1 0

Balance

5 4 3 2 1 0

Proportion

5 4 3 2 1 0


Principles

5 4 3 2 1 0


5 4 3 2 1 0

Finished product

5 4 3 2 1 0

Other

5 4 3 2 1 0

Total

Shape—triangle shape Balance—visual stability Proportion—size comparison of flowers to foliage, foliage and flowers to wrap Other Design Elements and Principles-- Soundness of construction—flowers solidly placed, flowers protected by tissue or cellophane Finished Product—overall pleasing

Agricultural Science and Technology Floral Design-- Ag 335

Floriculture Plant Identification Unit Objectives: 1. Students will learn why scientific classification of plants is important. 2. Students will be able to properly write a scientific name. 3. Students will be able to identify floriculture plants used in the floral industry. Power Point Presentations: The Classification of Plant and Floral Materials Floriculture Plant Identification A-C Floriculture Plant Identification A-C Quiz Floriculture Plant Identification D-F Floriculture Plant Identification D-F Quiz Floriculture Plant Identification G-L Floriculture Plant Identification G-L Quiz Floriculture Plant Identification M-R Floriculture Plant Identification M-R Quiz Floriculture Plant Identification S-Z Floriculture Plant Identification S-Z Quiz The quiz answers will be found in the notes section of each slide. Please note that the sources for all slides are also found in the notes section. Evaluation Instructors may use the Floriculture Career Development Events Guide to evaluate plant identification scoring. Floriculture CDE Floriculture Plant Identification Lists pgs. 94-95 Floriculture CDE Plant Identification Score Card pg. 97 Student Handout Foliage and Flower Identification Student Sheet Floriculture CDE Plant Identification Lists Floriculture CDE Identification Score Card Interest Approach Show the students the power point The Classification of Plant and Floral Materials. Have the students write their own names according to the correct way to write scientific names.

Teaching Content

The Classification of Plant and Floral Materials Taxonomy is the study and practice of classifying living things into a natural system of groups based on evolutionary relationships. Whenever one deals with groups of things as large as the more than 350,000 known species of plants, some form of classification is essential. Taxonomists have attempted to make their basic classifications of plant and animals correspond with actual degrees of relationship, as nearly as these can be determined. The plants within any of the major divisions of the plant kingdom are thus understood to be more closely related to each other than they are to plants in any other division (in the animals kingdom, the first level of division is called a phylum). Each division is in turn broken down into progressively smaller categories, and at each level the most closely related plants are placed together into one group. From time to time, especially in modern times with more advanced testing techniques, classifications are changed based on the discovery of some new genetic evidence. The system of classification most widely used at present, separates the plant kingdom into twelve divisions based mostly on reproductive characteristics, which distinguish among various groups of vascular plants (flowering and non-flowering), fungi, and byophytes (mosses and liverworts). Each division is further separated into classes, each class is divided into orders, the orders into related families, the families into related genera, and each genus into related species. As species may be further divided into subspecies, varieties, and cultivars, the latter category being especially used to identify by trade name the flowers and plants which have been bred or selected for the horticulture and floriculture industries. Historically, Latin has been the language of the science, including botany, and has been conceived to be internationally understandable. Many of the unusual sounding names of flowers and plants have their origins in Latin as well as Greek terminology. The binomial system of nomenclature (the naming of living organisms with a pair of Latin or Latinized word which identify the genus and species) is the comprehensive system by which living things are categorized (at least among Western societies). In technical writing, these words are written in italics. For example: the botanical name for the Bird of Paradise flower is Strelitzia (genus name) reginae (specific epithet). The botanical name typically references some special characteristic of the plant or flower, its place of origin, or it may commemorate a person, such as the individual who discovered or described it, or the patron who funded the expedition during which the plant was found. The genus name may be thought of as being similar to a last name or surname, and plants within the same genus are understood to be closely related to each other. The specific epithet is like a given name or first name, and it further distinguishes genetically related plants from each other. Just as in human communities, given species names may occur within any number of different genera. This system of binomial nomenclature originated with the great Swedish botanist, Carl von Linne (1707-1778), who, in 1735, published the first edition of his classification of living things, Systema Naturae. He is more commonly known by the Latinized name with which he dubbed himself, Carolus Linnaeus, and is often called the Father of Taxonomy. Many, if not most, of the cut flowers and foliages used in floral design are commonly recognized by either their generic or specific titles, or both. For example, Asparagus sprengerii is commonly called “asparagus”. It is also called “sprengerii”, which distinguishes it from the other types of plant material which are also known as “asparagus”, such as Asparagus plumosus.

The following chart shows, as an example, the taxonomic classification of the Bird of Paradise:

Taxonomic Hierarchy Chart Kingdom Plantae (plants) Division (Phylum) Spermatophyta (seed bearing plants)

(aka: Magnoliophyta) Subdivision Angiospermae (flowering plants with covered

seeds) (aka: Magnoliophyta) Class Liliopsida (monocots) Order Zingiberales (ginger family) Family Musaceae (bananas) Genus Strelitzia Species reginae Common name Bird of Paradise The Classification of Plant and Floral Materials information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Student Activities

1. Foliage and Flower Identification Sheet Hand out the Foliage and Flower Identification sheet for each new unit. Have the students identify 20 different plants from class. Have the student fill in the sheet with the scientific names, common name, plant form, and sketch.

2. Floriculture Plant Identification Lists Have the students study the power points and learn the Floriculture Plant Identification Lists. Each has been divided into 15-20 plants. Help students prepare for the quizzes provided.

Reference The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Resources Floriculture CDE Guide CAERT Curriculum. 2005 Unit C. Animal, Plant, and Soil Science. Problem Area 2—Plant and Soil Science. Lesson 1. Classifying and Naming Plants

Name________________________ Date_________________________

Foliage and Flower Identification Student Sheet

80 points 1. Select ten flowers and ten foliages viewed in class. 2. Using your book, internet, or a lab manual, research the following information and fill out the chart. a. common name (1pt), b. scientific name (1pt), c. floral type (1pt), d. sketch (3 pts) NOTE: Floral type will include: line flower, filler flower, mass flower, form flower, line foliage, filler foliage, mass foliage, or form foliage.

Identification Sketch Identification Sketch 1a. 1b. 1c.

1d. 11a. 11b. 11c.

11d.

2a. 2b. 2c.

2d. 12a. 12b. 12c.

12d.

3a. 3b. 3c.

3d. 13a. 13b. 13c.

13d.

4a. 4b. 4c.

4d. 14a. 14b. 14c.

14d.

5a. 5b. 5c.

5d. 15a. 15b. 15c.

15d.

6a. 6b. 6c.

6d. 16a/ 16b. 16c.

16d.

7a. 7b. 7c.

7d. 17a. 17b. 17c.

17d.

8a. 8b. 8c.

8d. 18a. 18b. 18c.

18d.

9a. 9b. 9c.

9d. 19a. 19b. 19c.

19d.

10a. 10b. 10c.

10d. 20a. 20b. 20c.

20d.


Personal Flowers Unit Objectives 1. Students will be able to construct accessories for corsages and boutonnieres. 2. Students will be able to construct a boutonniere. 3. Students will be able to construct a bow for a corsage. 4. Students will be able to construct a three-flower (shoulder) corsage. 5. Students will be able to construct a five-flower (wrist) corsage. 6. Students will be able to identify different corsage alternatives. Power Point Personal Flowers Ribbon & Wire (found in Tools of the Floral Trade Unit--includes how to tie a bow and ribbon accessories) Student Sheets Wiring and Taping Techniques Handout Evaluation Corsage Scoring Rubric Boutonniere Scoring Rubric Instructors may use the Floriculture Career Development Events Guide to evaluate student corsages. Floriculture CDE Corsage Practicum Score Card pg. 102 Floriculture CDE Corsage Itemized Bill pg. 108 Personal Flowers Quiz Personal Flowers Quiz Master Interest Approach Introduce the idea of body flowers by sharing a history of where the modern day corsage came from. Corsages where introduced in the English-Georgian period and developed even further in the Victorian Era. The sweet scent of flowers was believed to ward off diseases and evil spirits. A gentleman would bring a bouquet or tuzzie-mussie to his lady when going out. She would then tuck her nose in the sweet bouquet whenever unpleasant smells from the horses, streets, or unwashed travelers would assault her nose. In the Victorian era, sentiments or meanings where attached to each flower, hence the giver could make a silent statement by combing different flowers in a tussie-mussie.

Teaching Content

Personal Flowers Personal flowers: collectively, flowers designed to be worn or carried; also known as body flowers. Boutonniere (old French-‘buttonhole’) a flower or cluster of flowers and/or foliage designed to be worn on the lapel. Corsage: (old French, cors-‘body’) a decorative floral accessory typically worn on a woman’s garment. Wrist corsage: a cluster of flowers to be worn on the wrist.

Wristlet: a band or a strap with a device that is designed to secure a corsage which is then worn on the wrist.

Chaplet: a wreath or garland for the head, usually constructed of flowers and foliage. Lei: a garland of flowers or foliage strung, bound or woven together to be worn around the neck or shoulders; of Polynesian origin. Composite flowers: a hand-tailored ‘flower’ created by reassembling detached petals or other plant parts. Plant materials are wired and/or glued together, forming a new flower. Floral jewelry: finely detailed fashion flowers created in the manner of select jewelry; Examples include floral necklaces, bracelets, anklets and rings.

Anklet: a narrow band of flowers designed to be worn around the ankle. Bracelet: a narrow ornamental band or chain of flowers worn around the wrist. This design is often constructed using an inexpensive metal or plastic bracelet with flowers affixed or glued to it.

General Guidelines on Personal Flowers information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005.

Student Activities

1. Wire and Tape Practice 1. Have students practice taping by attaching silk flowers onto pens or pencils.

Equipment: Pens or pencils

Floral tape Silk flowers

2. Wire and Tape Practice 2. Have students tape different gauges of wire. Have students then bend the wire into different shapes. This will allow the students to practice bending different gauges of wire and taping different gauges of wire. I have my students try to make animal shapes with the wire.

Equipment: Wire gauges 20-28

Floral tape 3. Wire and Tape Practice 3.

Have students review different wiring techniques and become comfortable with how to wire different types of flowers.

Equipment: Wiring and Taping Techniques Handout

Various different types of flowers Floral tape

Wire gauge 26

4. Construct accessories for corsages and boutonnieres Ribbon loop—one ribbon loop wrapped with wire and taped. Ribbon loop and tail-one loop and one tail wrapped with wire and taped. Ribbon two tails-two ribbon tails wrapped with wire and taped. Tulle accessory-a square of tulle wrapped with wire and taped.

Equipment: Wire gauges 26 or 28 Ribbon size 1.5 or 3

Tulle Floral tape

5. Construct a boutonnière

1. Wire carnation using #26 or #28 gauge wire about 9” long. 2. Pierce calyx and bend wire down. 3. Tape flower starting above wire and tape down. 4. Add ribbon or foliage accessory.

Equipment: Wire gauges 26 or 28

1 Standard or pixie carnation Ribbon tuft or foliage

Corsage pin

Boutonniere bags or boxes Floral tape

6. Construct a bow for a corsage

Have the students construct a bow out of number 3- satin corsage ribbon by completing the following steps: 1. Hold the ribbon in your non-dominant hand with the finished side toward you. 2. Make a loop over the thumb so that the finished side stays upward. 3. Make the first loop (smaller than later loops will be) and gather the ribbon

beneath the thumb. 4. Make a second loop of equal six to complete the first pair of loops. Twist the

ribbon beneath the thumb to keep the finished side upward. 5. Make a second pair of lops using the same techniques. These should be the

largest loops of the bow. 6. Add a third and fourth pair of loops. They should be of equal size and

intermediate between the size of pairs one and two. Remember to keep twisting the ribbon as it passes beneath the thumb.

7. Cut the ribbon free from the spool, leaving a 3- to 4- inch streamer. 8. Loop the steamer under the bow, keeping the finished side outward. 9. Insert a thin wire through the center loop and beneath your thumb to secure the

ribbon. 10. Grasp the bow firmly and pull the wire tightly. Twist it to secure all the loops in

their proper place. 11. Cut the last large loops, on an angle, to create streamer for the bow.

Ingels, Jack E. Ornamental Horticulture. Science, Operations, & Management. New York: Delmar. 1994

Equipment: Wire gauge 26 or 28 Ribbon size 1.5 or 3

Floral tape

7. Construct a three-flower (shoulder) corsage Have the students construct a shoulder corsage using the following steps: 1. Wire each mini- carnation, by poking a wire through the calyx and bending the

ends to meet each other. 2. Tape each mini-carnation. 3. Tape a small piece of baby’s breath or tulle to the front of each carnation and a

small piece of leather leaf to the back of each carnation. 4. Line the carnations according to size, smallest to largest. Select the smallest

carnation as the beginning flower. Attach a second carnation to the first with a couple of twists of tape.

5. Add a third carnation in a staggered pattern, creating a triangle. Secure with tape. 6. Tie a bow using the satin ribbon, and add the bow below the third carnation.

Secure with tape.

7. Wrap the stem of the corsage so that it is smooth from top to bottom. Cut the stem to about 2 inches in length and bend into a loop using a pencil to wrap the stem around.

8. Mist the corsage with water, stick the pin into the tape, and place it in a corsage bag/box.

9. Refrigerate in a floral cooler. Equipment:

Wire gauge 26 or 28 Ribbon size 1.5 or 3 3 Pixie carnations

1 Corsage pin 1 Corsage bag or box

Tulle (optional) Floral tape

8. Construct a five-flower (wrist) corsage

Have the students construct a wrist corsage using the following steps: 1. Wire each mini- carnation, by poking a wire through the calyx and bending the ends

to meet each other. 2. Tape each mini-carnation. 3. Tape a small piece of baby’s breath or tulle to the front of each carnation and a small

piece of leather leaf to the back of each carnation. 4. Line the carnations according to size, smallest to largest. Select the smallest

carnation as the beginning flower. Attach a second carnation to the first with a couple of twists of tape.

5. Add a third carnation in a staggered pattern, creating a triangle. Secure with tape. 6. Tie a bow using the satin ribbon, and add the bow below the third carnation. Secure

with tape. 7. Add the fourth carnation near the center of the bow, and tape in place. 8. Bend the fifth carnation. Add this carnation among the bow loops, facing downward.

Adjust the flowers and loops. 9. Wrap the stem of the corsage so that it is smooth from top to bottom. Cut the stem to

about 2 inches in length and bend into a loop using a pencil to wrap the stem around. 10. Mist the corsage with water, stick the pin into the tape, and place it in a corsage

bag/box. 11. Refrigerate in a floral cooler.

Equipment: Wire gauge 26 or 28 Ribbon size 1.5 or 3 5 Pixie carnations

1 Corsage bag or box 1 Wristlet

Tulle, (optional) Floral tape

12. Construct corsage alternatives Corsage alternatives consist of making items to wear, but not necessarily in a traditional corsage sense. For example, making rings with flowers on them or a composite flower. Ideas are included in the power point.

Equipment: Roses for composite flower Cardboard cutout of a circle

Ribbon Glue gun/ glue

Daisies Bullion wire Deco wire

Glue gun/glue References Floriculture Career Development Events Ingels, Jack E. Ornamental Horticulture. Science, Operations, & Management. New York: Delmar. 1994 The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Resources CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 5. Designing Corsages and Boutonnieres

Name________________________ Date_________________________


Boutonniere Scoring Rubric Boutonnière Component

Competency 5=Exceptional 4= Above average 3=completes requirements

2=Below Average 1=Needs improvement 0=lacks requirements Taping

5 4 3 2 1 0

Wire

5 4 3 2 1 0

Accessories

5 4 3 2 1 0

Color combination

5 4 3 2 1 0

Finished product

5 4 3 2 1 0

Wearability

5 4 3 2 1 0

Packaging

5 4 3 2 1 0

Other

5 4 3 2 1 0

Total

Name________________________ Date_________________________


Corsage Scoring Rubric Corsage


5=Exceptional 4= Above average 3=completes requirements 2=Below Average 1=Needs improvement 0=lacks requirements

Taping

5 4 3 2 1 0

Wire

5 4 3 2 1 0

Accessories

5 4 3 2 1 0

Bow

5 4 3 2 1 0

Color combination

5 4 3 2 1 0

Finished product

5 4 3 2 1 0

Wearability

5 4 3 2 1 0

Packaging

5 4 3 2 1 0

Other

5 4 3 2 1 0

Total

Taping is even—no bumps or loose ends

Wire-holes in the flower are covered with tape, wire ends are covered with tape

Clear evidence of triangle pattern

Name________________________ Date_________________________


Personal Flowers Quiz 22 points

Match the following terms with their definitions: (2 points each)

1. Personal flowers ____________

2. Boutonniere ____________

3. Corsage ____________

4. Wrist corsage ____________

5. Wristlet ____________

6. Chaplet ____________

7. Lei ____________

8. Composite flower ____________

9. Floral jewelry ____________

10. Anklet ____________

11. Bracelet ____________

a. a narrow ornamental band or chain of flowers worn around the wrist. b. a band or a strap with a device that is designed to secure a corsage which is then worn on

the wrist. c. flowers designed to be worn or carried; also known as body flowers. d. a wreath or garland for the head, usually constructed of flowers and foliage. e. a decorative floral accessory typically worn on a woman’s garment. f. a hand-tailored ‘flower’ created by reassembling detached petals or other plant parts. g. a cluster of flowers to be worn on the wrist. h. finely detailed fashion flowers created in the manner of select jewelry. i. a garland of flowers or foliage strung, bound or woven together to be worn around the

neck or shoulders. j. a flower or cluster of flowers and/or foliage designed to be worn on the lapel. k. a narrow band of flowers designed to be worn around the ankle.


Personal Flowers Quiz Master 22 points


1. Personal flowers c.

2. Boutonniere j.

3. Corsage e.

4. Wrist corsage g.

5. Wristlet b.

6. Chaplet d.

7. Lei i.

8. Composite flower f.

9. Floral jewelry h.

10. Anklet k.

11. Bracelet a.


Fresh Flower Care and Handling Unit Objectives 1. Students will be able to identify why flowers die prematurely. 2. Students will be able to identify ways to delay senescence. 3. Students will be able to identify the “chain of life” for fresh flowers. 4. Students will be able to identify proper care and handling of fresh flowers. 5. Students will conduct an experiment to determine alternatives to proper care and handling of fresh flowers. Power Point Fresh Flower Care and Handling

Care and Handling Experiment Examples included at the end of the ppt Student Handout Fresh Flower Care and Handling Experiment Assignment Sheet Fresh Flower Care and Handling Experiment Data Collection Sheet Fresh Flower Care and Handling Experiment Grading Sheet Evaluation Fresh Flower Care and Handling Quiz Fresh Flower Care and Handling Quiz Answer Sheet Interest Approach Ask the student if they have ever received fresh flowers. What were some of the things they noticed about them? Did they automatically know how to take care of their arrangement? Did the florist include a care tag? Discuss some common sense ways that fresh flower arrangements should be handled. Ask the students if they have ever heard of home remedies that will help extend the life of flower arrangements. Help dispel some of the myths.

Teaching Content

Fresh Flower Care and Handling The Chain of Life The ‘Chain of Life’ is a marketing and educational program sponsored by the Society of American Florists which is specifically focused on the proper care and handling of cut flowers at every level in the distribution channel. There is a long chain of handlers involved in moving the product from the greenhouse or the field to the design bench, beginning with the grower, often followed by a broker or exporter, then the shipper, on to the wholesaler, then to the florist-retailer-designer, and finally the customer. All parties involved should work at keeping this living product in a n optimum condition by following the Chain of life guidelines, and when buying fresh cut plant materials, it is important to know how they have been cared for in the various stages of distribution so that we, as designers, can continue to care for them in the correct way. Pre-treatments and pre-conditioning

There are a number of different chemical treatments which are beneficial to certain cut plant materials that are applied immediately after the product has been harvested. These pre-treatments are usually carried out directly by the grower. Pre-treatments are used to protect the plant material from harmful substances that could be present in water or in the air, to give the product an extra energy boost, or to stimulate the uptake of foods more easily. Depending on the variety of plant material, these treatments are truly necessary to achieve the maximum performance and to extend its longevity.

• Preventing the effects of ethylene gas. Ethylene is a naturally occurring plant hormone which is involved in the aging process and is released as an odorless, colorless gas. Its presence can be extremely harmful to a large group of cut flowers, especially carnations, lilies, irises, and freesias. This gas is produced in large quantities by ripening fruit and vegetables, in the burning of organic materials such as gasoline, diesel fuel, firewood, and tobacco, from decomposing plant material and by bacteria. Cut flowers can be shielded from these damaging effects by using ethylene reduction treatments such as silver thiosufate solution or 1-MPC (methylcyclopropene). • Rehydrating. A hydrating solution is best added to water immediately after harvesting plant material so as to encourage water absorption and maintain its turgidity. When cut flowers have been transported out of water in a dry pack, this treatment might be repeated after arrival at their destination. Plant material should always be rehydrated with clean, good quality water. For some plant species, a biocide and or an acidifier like citric acid or aluminum based chemical may be added. • Pulsing. Pulsing is a method of conditioning in which fresh cut plant material is stood in a particular solution for a certain time, ranging from a few seconds to several hours. Such a solution could contain sugars like sucrose or glucose to supply the product with a food source. Pulse treatment can also be given with

growth regulators, such as cytokinins or gibberellins, to prevent leaf yellowing. Short pulses in a solution of silver nitrate have proven valuable in some products to inhibit bacterial growth.

These treatments are best carried out directly after harvesting to improve product quality during shipping and storage and to extend the ultimate vase life of the flowers. In some situations, however, they are often or mostly carried out upon arrival at the retail outlet. The range of treatments to be applied will vary depending on local and national markets or transportation systems. For this reason it is important to know about how the product has been cared for along its journey.

General Guidelines on Care and Handling

It is important to remember that cut flowers and foliage are still living things, and as such, they have continuing needs that must be met in order to assure as long a life as possible. The goals of proper care and handling are to provide those essential needs—in particular, nutrition, water uptake, and retention, and a clean environment.

1. On receiving cut plant material one should: • Open and unpack immediately • Allow the produce to breathe • Check the name, quantity, and price against the invoice • Make a point of remembering the correct plant and variety name for future

reference • Check the quality and look for any damage Important: If there is anything unsatisfactory about the shipment, it will be best to consult your supplier immediately.

2. Begin re-cutting and conditioning immediately 3. Use properly sanitized buckets Bacteria and fungi, such as Botrytis, will dramatically shorten the lifespan of cut flowers and foliage. Be sure to sanitize knives, cutters, work surfaces, and coolers as well as buckets. 4. Fill the buckets with six to eight inches of clean, lukewarm water.

Using warm water (110 Degrees F) helps to remove potential air bubbles, providing a fast, easy flow of water up the stem. Warm water will also encourage the development and opening of the plant material.

Use good quality water. Check the pH of the water, it should be between 3.5 and 4.5. Have the total dissolved solids content of your water checked. 5. Add a correctly measure amount of the appropriate floral preservative to clean

water and make sure that it is well dissolved. The use of floral preservative can easily double the vase life of cut flowers. All flower foods have some sugar content for nourishing the cut plant material.

However, sugars also encourage growth of bacteria. Such a mixture is carefully balanced. Improper measuring could result in not providing enough biocide in relation to sugars. All powdered foods are best dissolved in warm water. 6. Remove any foliage that will be below the water line so as to discourage the

development of bacteria. Rinse away any remaining soil from the stems. When stripping thorns or leaves from plant stems, avoid damaging the stem’s skin. By damaging the outer plant cells, juices will be released into the water which causes extra bacterial growth, polluting the water. Therefore, never flatten or pound stems; do not break off stems; never scrape off the outer surface of the stems.

7. Cut at least one, or when possible, up the three inches off the bottoms of the

stems. When cut flowers have been transported out of water, the exposed outer cells surrounding the cut have dried out. A callus will have formed, air will have entered the stem vessels, bacteria will have developed, and debris may have entered, polluting the vascular system of the stem. This of course will obstruct water absorption. Re-cutting the stem removes this dried, polluted section and exposes fresh, healthy tissue which is better able to take up water. It is common practice to cut stems under water to prevent an embolism, which is an airlock caused by bubbles of air obstructing the vessels. However, repeated cutting under the same water can actually pollute it with accumulating debris and bacteria.

It is best to cut the plant stem at a 45-degree slant using a sharp-bladed instrument, such as a knife or specially designed shears. Cutting stems with blunt, dull shears will squeeze the plant cells shut and have the opposite effect. Slicing diagonally through the stem with a sharp blade will expose a maximum area of clean, open cells through which the plant can absorb water and nutrients. Perhaps more importantly, the angle cut will help keep the bottom of the stem from resting flat on the bottom of the bucket, further impeding water uptake. 8. If a product has not been pre-treated, do so by placing or dipping into an

appropriate hydrating solution. 9. Place the flowers into buckets containing the warm, pre-mixed nutrient solution. 10. Prevent unnecessary handling as this will increase the chances of damage. Dirt or salt and sweat on the hands can easily stain and leave permanent damage on delicate plant surfaces. 11. Condition the product After placing the plant material into the warm water and nutrient solution, leave it to recover and acclimatize for several hours. Conditioning allows the product to become fully hydrated and encourages bud development.

12. Store product at the right temperature and humidity A lower temperature will slow the respiration rate of cut plant material, increasing the storage time and extending the life span of the product. For most plant material the ideal storage temperature is around 36-38 degrees F. Clean and disinfect storage and display coolers regularly, and avoid any fluctuation in temperature. Tropical plant materials such as orchids, anthurium, heliconia, ginger, tropical foliages, etc., are and exception to low temperature storage. Never store these products in a cold storage cooler, but instead keep these materials at a temperature of around 55-60 degrees F. The relative humidity of a flower cooler should be 80 percent or higher, and the air velocity should be low as to prevent water loss through transpiration and desiccation. At all times, one should prevent contact with ethylene gas. Therefore, never store flowers in the same space with fruit and vegetables. 13. Rotate stock Always practice the ‘First In, First Out’ rule. 14. Maintain proper care and handling practices at the design bench

• Use plant material sensibly and pay attention to its needs and its destination.

• Soak floral foam and bouquet holders in clean water with nutrient solution • Keep cut flowers in water rather than laying them on the bench as you are

working with them. • Include a packet of floral preservative with wrapped flowers and hand tied

bouquets. • Include care instructions with flowers that are delivered.

15. Keep up with regular maintenance

• Remove dead flowers • Remove empty buckets and clean carefully • Change the water in the buckets and replace with the correct cut flower

food • Re-stock partly filled buckets from flower stock

General Guidelines on Care and Handling information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005.

Other Helpful Care and Handling Information: Vase Life-length of time flowers remain beautiful Senescence-flower death

Why flowers wilt and die prematurely Stem diameter and thickness Genetics Inability of the stem to absorb water Lack of carbohydrates Excessive transpiration Bacterial growth and disease Ethylene gas Improper surrounding conditions

Floral preservative ingredients

Sugars (carbohydrates to nourish) Biocides (inhibits the growth of microorganisms) Acidifiers (lowers pH levels) Growth regulators (to increase the vase life of some flowers) Wetting agents (to aid in water absorption)

Care and handling of floral arrangements Care tag Replenish water preservative solution Misting Remove wilted and recut or discard Keep away from ethylene sources Keep out of direct sunlight Avoid warm sources (TV, microwave) Avoid drafts Other Helpful Information on Care and Handling: Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chapter 10. Student Activities

1. Proper conditioning of flowers When flowers have been ordered for school projects, have the students help condition them. Fill clean bucket with preservative and warm water—100-110 degrees. Remove the plastic wrapper. Remove rubber band. Strip leaves from the stem that will be under water. Fresh cut flower ends. Place in water buckets. Let sit at room temperature for one hour. Refrigerate.

Equipment: Clean buckets

Floral materials Fresh Flower Preservative

Warm water Sharp knife Floral cooler

2. Group Fresh Flower Care and Handling Experiment Students will conduct an experiment to determine the best methods to use for extending the life of fresh flowers. They will need to come up with an experiment and implement their ideas. Please see student handout. They may conduct an experiment using home remedies, cleaners, preservative or no preservative, stem cutting techniques—with scissors, knife, damage end, different types of flowers with one treatment, manipulating the environment—on a T.V., microwave, in a cooler, not in a cooler—or different temperatures etc. They will write a report on their findings.

Equipment: list will differ depending on student experiments

Containers or vases Flowers

Different cleaners or home remedies Floral preservatives

References Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chapter 10. The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Additional Resource CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 2. Caring for Fresh Flowers and Foliage

Floral Design Fresh Flower Care & hanDling experiment

assignment sheet Names of Group Members: Due Date: Value: 150 points REQUIREMENTS: RESEARCH fresh cut flower care and handling procedures. CHOOSE an experiment that will help you determine optimum conditions

for cut flowers. You may manipulate the environment, flowers, additives, method of cutting, etc. for the experiment. You will need to:

write a HYPOTHESIS—what you think will happen,

determine the CONTROL GROUP--normal conditions—no experiment done

determine the EXPERIMENTAL GROUP--manipulated conditions

collect DATA—measure results and record on data collection sheet

assign a TIME LINE—length of time for experiment—how you will know when your experiment is finished

determine VARIABLES—what happened that changed the outcome, and write a CONCLUSION—was your hypothesis correct or incorrect according to data collected.

REPORT all of your findings in a typed report—2 pages, double spaced, 12 pt. font. While writing your report, consider the following questions: What were the results of the experiment? Did the experiment turn how you thought it would? Why or Why not? What did you learn about caring for fresh cut flowers? What would you recommend now that the experiment is completed? Complete an extra credit poster of your findings for 25 points.

FLOWERS & EQUIPMENT NEEDED:

COMMENTS: The class will be discussing proper care and handling of fresh flowers. There are many home remedies that may or may not help flowers last longer. This assignment requires students to gain hands-on experience by conducting an experiment to determine procedures that will help flowers last longer.

Names of Group members_________________ _______________________________________

Fresh Flower Care and Handling Experiment Data Collection Sheet

Dates Control Group Experimental

Group

NAME_________________________ FLORAL DESIGN

FRESH FLOWER CARE & HANDLING EXPERIMENT GRADING SHEET

ASSIGNMENT: CARE & HANDLING EXPERIMENT


Requirement Possible Earned Hypothesis ....................................................................... 15 _________ Control group .................................................................. 10 _________ Experimental group ......................................................... 10 _________ Data collection ................................................................ 20 _________ Time line ................................................................ 10 Variables ......................................................................... 10 _________ Conclusion ...................................................................... 15 _________ Report (typed, 2 pgs, double spaced, 12 pt. font) ........... 30 _________ Grammar/spelling ............................................................ 10 _________ Overall ............................................................................. 10 _________ Sub-Total ..................................................................... 150 _________ Late deductions (10%/day) .............................................. 0 _________ Extra Credit Poster (up to 25) .......................................... 0 _________ Total ......................................................................... 150 _________

Name________________________ Date_________________________

Fresh Flower Care and Handling Quiz

60 points Indicate the proper order for the ‘chain of life’ by putting a number in front of the chain of handlers involved in the moving of the product from one hand to another. (2 pts. ea) _____________ wholesaler

_____________ shipper

_____________ florist-retailer-designer

_____________ grower

_____________ customer

_____________ broker

Place the correct short answer in the sentence provided. (2 pts. ea) Short Answers Ethylene gas 45-degrees Vase Life 3.5 to 4.5 Bacteria and fungi 110 Degrees Callus 36-38 Degrees Senescence 55-60 degrees 80% Sentences

1. _____________ proper pH of the water.

2. _____________ Fahrenheit is the ideal storage temperature for a fresh cut flower cooler.

3. _____________ dramatically shorten the lifespan of cut flowers and foliage

4. _____________ Fahrenheit is the ideal storage temperature for tropical plant materials.

5. _____________ angle which is best for cutting a flower stem.

6. _____________ naturally occurring plant hormone which is involved in the aging

process and is released as an odorless, colorless gas.

7. _____________ is the ideal for relative humidity of a flower cooler.

8. _____________ Fahrenheit is the ideal temperature for conditioning water.

9. _____________ the exposed outer cells surrounding the cut have dried out.

10. _____________ means flower death.

11. _____________ length of time flowers remain beautiful.

Matching Match the following floral preservative ingredients with their correct definition. (2pts. ea) Ingredients A. Sugars B. Biocides C. Acidifiers D. Growth regulators E. Wetting agents Definitions

1. ________inhibits the growth of microorganisms

2. ________ carbohydrates to nourish

3. ________ to aid in water absorption

4. ________ lowers pH levels

5. ________ to increase the vase life of some flowers

Circle all that apply: Which of the following items are correct procedures for Care and handling of fresh floral arrangements? (2 pts. ea) Care tag Replenish water preservative solution Misting Remove wilted and recut or discard Keep away from ethylene sources Keep out of direct sunlight Avoid warm sources (TV, microwave) Avoid drafts

Name________________________ Date_________________________

Fresh Flower Care and Handling Quiz Answer Sheet

60 points Indicate the proper order for the ‘chain of life’ by putting a number in front of the chain of handlers involved in the moving of the product from one hand to another. (2 pts. ea) _______ 4_____ wholesaler

________3_____ shipper

________5_____ florist-retailer-designer

________1_____ grower

________6_____ customer

________2_____ broker

Place the correct short answer in the sentence provided. (2 pts. ea) Short Answers Ethylene gas 45-degrees Vase Life 3.5 to 4.5 Bacteria and fungi 110 Degrees Callus 36-38 Degrees Senescence 55-60 degrees 80% Sentences

12. ___3.5 to 4.5_ proper pH of the water.

13. _____36-38__ Fahrenheit is the ideal storage temperature for a fresh cut flower cooler.

14. bacteria and fungi dramatically shorten the lifespan of cut flowers and foliage

15. _____55-60 _ Fahrenheit is the ideal storage temperature for tropical plant materials.

16. ___45__ _____ angle which is best for cutting a flower stem.

17. _Ethylene _ naturally occurring plant hormone which is involved in the aging

process and is released as an odorless, colorless gas.

18. ____80%_ __ is the ideal for relative humidity of a flower cooler.

19. ____ 110____ Fahrenheit is the ideal temperature for conditioning water.

20. _____callus_ _ the exposed outer cells surrounding the cut have dried out.

21. __senescence_ means flower death.

22. ___vase life__ length of time flowers remain beautiful.

Matching Match the following floral preservative ingredients with their correct definition. (2pts. ea) Ingredients A. Sugars B. Biocides C. Acidifiers D. Growth regulators E. Wetting agents Definitions

6. ____B____ inhibits the growth of microorganisms

7. ____A____ carbohydrates to nourish

8. ____E____ to aid in water absorption

9. ____C____ lowers pH levels

10. ____D____ to increase the vase life of some flowers

Circle all that apply: Which of the following items are correct procedures for Care and handling of fresh floral arrangements? (2 pts. ea) Care tag Replenish water preservative solution Misting Remove wilted and recut or discard Keep away from ethylene sources Keep out of direct sunlight Avoid warm sources (TV, microwave) Avoid drafts CIRLCE ALL THE ABOVE


Permanent and Preserved Botanicals Unit Objectives 1. Students will be able to identify flowers that can be preserved. 2. Students will be able to collect flowers for preserving. 3. Students will be able to demonstrate proper preserving techniques. 4. Students will be able to make a pressed flower project. Power Point Permanent and Preserved Botanicals

Permanent and Preserved Botanicals Examples included at the end of the ppt Student Handout Flowers Suitable for Drying Sheet Preserved Botanicals Student Sheet Evaluation Permanent and Preserved Botanicals Quiz Permanent and Preserved Botanicals Quiz Answer Sheet Interest Approach Have students brainstorm the advantages and disadvantages of permanent and preserved botanical arrangements. Write their comments on the board. Use Permanent and Preserved Botanical Power Point to add any advantages or disadvantages that may have been missed.

Teaching Content

Permanent and Preserved Botanicals Advantages Made prior to sale Store easily No water Container Time Stem length No wilting Dismantled Exact colors Allergies Relatively inexpensive Disadvantages Dust, fading, outdated Storage Lack fragrance Not permanent Permanent Botanicals Artificial flowers: a general term for products manufactured to simulate natural plant materials. Permanent flowers and foliage: nonperishable plant materials such as fabric-based artificial flowers. Silk flowers: artificial plant materials constructed with a wide variety of fabrics, not necessarily made of silk. Fabric flowers: an artificial flower or other plant material made from any of several different types of fabric. Fabrics such as Rayon, linen, cotton, polyester, silk, etc. are frequently used. Plastic flowers: a term originally used to define artificial flowers made from polyurethane Poly-vinyl chloride/PVC: a general term used to define artificial evergreens, such as pine, fir, and spruce, manufactured from PVC and used to make wreaths, garlands, Christmas trees, etc. Botanically correct: manufactured or assembled in a way that accurately reproduces the appearance or habit of a natural plant material. Latex botanical flower: an artificial plant material having stems, leaves, and/or petals coated with a latex-based product to simulate the feel and appearance of realism.

Double-petaled: hand wrapped artificial flowers having wire placed between two layers of a petal, resulting in a more realistic appearance. Hand wrapped: a category of artificial plant materials whose stems have been covered with floral tape. The item has been assembled and taped by hand vs. machine. Molded stem: an artificial plant material having a synthetic stem which is made in a mold which gives it a botanically correct shape, texture, and overall appearance. Natural stemmed: a permanent botanical specimen with an authentic, dried stem from a natural plant material, such as a branch, on which artificial foliage and/or flowers are secured. Plastic stemmed: an artificial plant material having a polyurethane stem with a wire core and fabric flowers and leaves that have snap-on attachment. Bush: a typically inexpensive cluster of artificial flowers with stems joined together at the base into a single unit. Petal count: the number of flower petals manufactured to duplicate the natural bloom. A higher petal count can achieve a more realistic construction in flowers such as a peony or an open rose. Generally, the more layers of petals and artificial flower has, the higher the cost. Preserved Botanicals Preserved flowers/foliage: plant materials that have been treated in a way, such as by using glycerin, that prevents them from drying out. Glycerin: an organic oil- or fat-based liquid used for preserving foliage and some flowers. When properly absorbed by the stems, it keeps plant materials soft and pliable. Dried flowers: fresh plant materials that are preserved by means of moisture removal. Everlasting: a general term for dried flowers and seed heads which dry naturally, retaining their original appearance. Examples include plant materials such as statice, yarrow, globe amaranth, wheat, etc., that do not require a special preservation method. Desiccant: a substance that absorbs moisture; e.g., sand, alum, borax, cornmeal, and silica gel; often used to dry flowers and foliage. Silica gel: a highly absorbent, amorphous form of silica that resembles white sand, used chiefly as a dehydrating agent for drying fresh plant materials Freeze drying: a process of drying plant materials. Materials are first frozen, then ice crystals are slowly removed from the plant cells through a vacuum system within a freeze-drying unit. Most flowers retain shape, suppleness, texture and color.

Air drying: a method of drying fresh flowers and foliage by leaving them out of water in the open air and allowing moisture of dissipate, often accomplished by hanging the plant material upside-down. Rack drying: a method of drying fresh materials by laying the plant material on an elevated, flat surface or screen to allow free movement of air, permitting moisture in the material to dissipate Hanging: a method of air drying by hanging plant materials upside-down so as to prevent flower heads from drooping, thereby retaining their natural position. Kiln drying: a method of removing moisture from plant materials by placing the plant or flower structures into a low temperature (100 degree) conventional oven. Microwave drying: a preservation method whereby plant materials are placed in silica gel and heated in a microwave oven to quickly remove moisture from the plant material. Pressing: a method of drying plant materials between absorbent sheets of paper upon which weight or pressure is applied, resulting in flattened specimens. Potpourri: a mixture of dried and preserved petals, herbs, and other materials, either naturally fragrant or blended with oils or spices, used to perfume rooms and personal items. Permanent and Preserved Botanical information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005.

Other Permanent and Preserved Botanical Information: Gathering Plant Material

Dry day in afternoon—no dew Very best specimens Cut with sharp pruning shears Place in water Avoid over mature materials Before shedding pollen Avoid endangered, protected, toxic

Storing plant material

Hang in bunches Layered between tissue paper Glycerin flowers store alone

Maintenance and cleaning

Clean once a week Foliage cleaners and conditioners Salt

Blow dryer Feather duster Soft paintbrush Cloth Swish in warm soapy water Store unused in box or bag

Other Permanent and Preserved Botanical Information obtained from: Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chapter 10. Student Activities

1. Dried Flower Experiment Students will decide which drying method is most productive for certain flowers. Provide several different kinds of flowers for drying and pressing. Have students use a variety of methods to preserve the flowers. You may wish to use flowers left over from another project. Drying methods will include: hanging, silica gel, sand, or borax; pressing with newspaper or use a microfluer (flower press used in the microwave). Have students experiment and compare dried materials in a few weeks after drying time is complete. Used pressed flowers for pressed flower project.

Equipment: Flowers Suitable for Drying Sheet Preserved Botanicals Student Sheet

Flowers for drying Silica gel, sand, borax

Newspapers or porous paper Microfluer

Rubber bands for hanging flower stems

2. Pressed Flower Project Students will need to gather flowers to be pressed approximately 2 weeks before project. Have students gather flowers. They may gather from flowers that were ordered in or from school grounds depending on your circumstances. They should only gain materials that are not too mature, insect damaged, protected, or toxic. Have them press the flowers in single layers in a newspaper. Newspaper will absorb the moisture in the flowers, but you may use any absorbent paper. Have the students place the newspaper between books or other heavy objects. You may use a plant press if one is available. Once the flowers are dry, glue onto cardstock for a card or pressed flower picture. Small paint brushes may be used to apply a small amount of glue.

Equipment: Flowers for pressing

Newspaper Elmer’s glue Card stock

Small picture frame

3. Silk Flower Arrangement

Students may bring in their own silk flowers and container to make a design. You may have a project for them to sell silk designs or obtain a client for a design. It is most productive for instructor to provide tape, glue, foam, and moss for the project. This does not have to be an expensive project, caution students to stay within a budget. This does however give students the opportunity to evaluate the floral needs of a silk arrangement and practice putting colors and textures together.

Equipment: Silk flowers Silk foliage

Sahara or dried flower foam Wire Cutters

Glue Gun Container

Spanish or green moss Moss pins

References Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chapter 15. The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group 2005. Additional Resource CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 15. Using Everlasting Flowers

Sheen, Joanna Microwaved Pressed Flowers. Wtson-Guptill Publications 1998

Flowers Suitable for Drying Sheet Botanical Name Common Name Air-Drying Desiccant Pressing Glycerin Acacia Mimosa, wattle Flowers and leaves Achillea Yarrow Flowers Aconitum Monkshood Flowers Alchemilla Lady’s mantle Flowers & leaves Flowers

and leaves

Allium Onion flower Flowers & seedheads Amaranthus Love lies bleeding Flowers & seedheads Ammi Queen Anne’s lace Flowers Flowers Ananas Ornamental

pineapple Flowerhead

Anemone Anemone Flowers Flowers Anethum Dill Flowers Flowers Anigozanthos Kangaroo paw Flowers Antirrhinum Snapdragon Flowers Astilbe Astilbe Flowers Flowers Banksia Banksia-protea Flowers and leaves Calendula Pot marigold Flowers Flowers Callistephus Aster Flowers Campanula Bellflower Flowers Flowers Carthamus Safflower Flowers Celosia Cockscomb Flowers Flowers Centaurea Cornflower Flowers Flowers Chrysanthemum Chrysanthemum

(small heads) Flowers Flowers

Consolida Larkspur Flowers Flowers Flowers Convallaria Lily of the valley Flowers Flowers

and leaves

Cosmos Cosmos Flowers Flowers Cynara Globe artichoke Flowers & seedheads Dahlia Dahlia Flowers Delphinium Delphinium Flowers Flowers Flowers Dianthus Carnation Flowers Flowers Digitalis Foxglove Flowers Dryandra Dryandra-protea Flowers Echinops Globe thistle Flowers Erica Heather Flowers Eryngium Sea holly Flowers & seedheads Flowers

& seedheads

Freesia Freesia Flowers Flowers Gailardia Blanket flower Flowers Gerbera Gerbera Flowers Gladiolus gladiolus Flowers Gomphrena Globe amaranth Flowers Gypsophila Baby’s breath Flowers Helicantus Sunflower Flowers Flowers Helichysum Strawflower Flowers Hydrangea Hydrangea Flowers Flowers Iberis Candytuft Flowers Flowers Iris Iris Flowers &

leaves

Kniphofia Red hot poker Flowers

Leptospermum Lepto Flowers Leucodendron Leucodendron Flowers & leaves Liatris Gayfeather Flowers Limonium Statice Flowers Flowers Lupinus Lupine Flowers Matthiola Stock Flowers Moluccella Bells of Ireland Flower spray Flower

spray Muscari Grape hyacinth Flowers Narcissus Daffodil Flowers Flowers Nigella Love in a mist Flowers & seedheads Ornithogalum Star of Bethlehem Flowers Paeonia Peony Flowers Flowers Papaver Poppy Flowers & seedheads Protea Protea Flowers Ranunculus Buttercup Flowers Flowers Rosa Rose Flowers Flowers Rudbeckia Gloriosa daisy Flowers Sarracenia Pitcher plant leaves Scabiosa Pincushion flower Flowers Flowers Solidago Goldenrod Flower spray Flower

spray

Tagetes Marigold Flowers Trachelium Throatwort Flowers Tulipa Tulip Flowers Flower

petals

Zinnia zinnia Flowers Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Pgs.282-283

Name________________________ Date_________________________


Permanent & Preserved Botanicals Quiz 80 points


1. Artificial flowers ____________

2. Permanent flowers & foliage______

3. Silk flowers ____________

4. Fabric flowers ____________

5. Plastic flowers ____________

6. Plastic stemmed ____________

7. Botanically correct ____________

8. Bush ____________

9. Double-petaled ____________

10. Hand wrapped ____________

11. Molded stem ____________

12. Natural stemmed ____________

13. Petal count ____________

14. Poly-vinyl chloride ____________

15. Latex botanical flower___________

a. hand wrapped artificial flowers having wire placed between two layers of a petal,

resulting in a more realistic appearance b. a typically inexpensive cluster of artificial flowers with stems joined together at the base

into a single unit c. a category of artificial plant materials whose stems have been covered with floral tape d. a general term for products manufactured to simulate natural plant materials e. artificial plant materials constructed with a wide variety of fabrics, not necessarily made

of silk f. an artificial plant material having a polyurethane stem with a wire core and fabric flowers

and leaves that have snap-on attachment g. manufactured or assembled in a way that accurately reproduces the appearance or habit

of a natural plant material h. an artificial plant material having stems, leaves, and/or petals coated with a latex-based

product to simulate the feel and appearance of realism i. the number of flower petals manufactured to duplicate the natural bloom j. an artificial flower or other plant material made from any of several different types of

fabric k. nonperishable plant materials such as fabric-based artificial flowers l. an artificial plant material having a synthetic stem which is made in a mold which gives it

a botanically correct shape, texture, and overall appearance m. a general term used to define artificial evergreens, such as pine, fir, and spruce,

manufactured from PVC n. a term originally used to define artificial flowers made from polyurethane o. a permanent botanical specimen with an authentic, dried stem from a natural plant

material, such as a branch, on which artificial foliage and/or flowers are secured


16. Dried flowers ____________

17. Preserved flowers/foliage_________

18. Everlasting ____________

19. Desiccant ____________

20. Silica gel ____________

21. Freeze drying ____________

22. Glycerin ____________

23. Air drying ____________

24. Rack drying ____________

25. Hanging ____________

26. Pressing ____________

27. Kiln drying ____________

28. Microwave drying ____________

29. Potpourri ____________

30. Acrylic water ____________

31. Moss ___________

p. a highly absorbent, amorphous form of silica that resembles white sand, used chiefly as a dehydrating agent for drying fresh plant materials

q. an organic oil- or fat-based liquid used for preserving foliage and some flowers r. a substance that absorbs moisture s. fresh plant materials that are preserved by means of moisture removal t. a method of drying fresh materials by laying the plant material on an elevated, flat

surface to allow free movement of air, permitting moisture in the material to dissipate u. a method of air drying so as to prevent flower heads from drooping, thereby retaining

their natural position v. a method of drying plant materials between absorbent sheets of paper upon which weight

or pressure is applied, resulting in flattened specimens w. plant materials that have been treated in a way that prevents them from drying out x. a method of removing moisture from plant materials by placing the plant or flower

structures into a low temperature conventional oven y. a preservation method whereby plant materials are placed in silica gel and heated to

quickly remove moisture from the plant material z. a method of drying fresh flowers and foliage by leaving them out of water in the open air

and allowing moisture of dissipate aa. a small, spore-bearing plant found growing in damp areas on soil, bark, & rocks bb. a mixture of dried and preserved petals, herbs, and other materials, either naturally

fragrant or blended with oils or spices, used to perfume rooms and personal items cc. a product composed of two liquids which, when mixed together, gradually harden into a

transparent solid that resembles clear water dd. a process of drying plant materials. Materials are first frozen, then ice crystals are slowly

removed from the plant cells through a vacuum system ee. a general term for dried flowers and seed heads which dry naturally, retaining their

original appearance

32. List two advantages and two disadvantages to permanent and preserved botanicals.

(4 points)

33. Circle the following items which would be best for gathering plant material for drying: (14 points)

Dry day in afternoon—no dew

Very best specimens

Cut with sharp pruning shears

Place in water

Avoid over mature materials

Before shedding pollen

Avoid endangered, protected, toxic

Floral Design Management Permanent & Preserved Botanicals Quiz Master

80 points Match the following terms with their definitions: (2 points each)

1. Artificial flowers d.

2. Permanent flowers & foliage k.

3. Silk flowers e.

4. Fabric flowers j.

5. Plastic flowers n.

6. Plastic stemmed f.

7. Botanically correct g.

8. Bush b.

9. Double-petaled a.

10. Hand wrapped c.

11. Molded stem l.

12. Natural stemmed o.

13. Petal count i.

14. Poly-vinyl chloride m.

15. Latex botanical flower h.


16. Dried flowers s.

17. Preserved flowers/foliage w.

18. Everlasting ee.

19. Desiccant r.

20. Silica gel p.

21. Freeze drying dd.

22. Glycerin q.

23. Air drying z.

24. Rack drying t.

25. Hanging u.

26. Pressing v.

27. Kiln drying x.

28. Microwave drying y.

29. Potpourri bb.

30. Acrylic water cc.

31. Moss aa

32. List two advantages and two disadvantages to permanent and preserved botanicals. (4 points)

Advantages Made prior to sale Store easily No water Container Time

Stem length No wilting Dismantled Exact colors Allergies Relatively inexpensive

Disadvantages Dust, fading, outdated Storage Lack fragrance Not permanent

33. Circle the following items which would be best for gathering plant material for drying: (14 points) Circle all

Name _________________________

Preserved Botanicals Student Sheet Review the Flowers Suitable for Drying Handout Select several different flowers to dry and/or press. Choose different drying and pressing methods for each flower. Write the preservation method in the top of the table. Record results below for each flower.

Flower

Preservation Method #1




Preservation Method Recommendation:

1.

2.

3.

4.

5.

6.

Record which preservation method you recommend for each flower.


The Retail Floral Industry Unit Objectives 1. Students will be able to identify different types of floral shops. 2. Students will be able to identify different locations of floral shops. 3. Students will be able to identify different areas within a flower shop. 4. Students will be able to identify the duties of floral shop workers. 5. Students will be able to design a flower shop with several different criteria. 6. Student will be able to produce a product display. Power Point The Retail Floral Industry Student Handout Retail Floral Shop Assignment Sheet Retail Floral Shop Grading Sheet Evaluation The Retail Floral Industry Quiz The Retail Floral Industry Quiz Master Interest Approach Draw the floor plan of a floral shop you have visited or worked in—as you are drawing, explain the different functional areas of a floral shop. This will lead into the first student activity which is to visit a local floral shop. You may wish to give the first assignment and have the students draw a floor plan of a local floral shop while you help them understand the different functional areas of a typical shop.

Teaching Content The Floral Industry

Floral industry: a collective term for the people and business entities engaged in the production, promotion, and sale of floral products and related merchandise. Aspects of the floral industry include growers, wholesalers, retailers, transportation, product-development, manufacturing, freelance designers, educators, allied associations, publications, wire services, etc. Florist: a person or business entity associated with the sale of flowers, plants and other related products. Retailing: the business of selling goods obtained from a wholesaler or other supplier to the consumer Wholesaling: one who buys flowers, plants, and/or related products from growers, brokers, and manufacturers. Logo: a graphic representation of a name, brand, symbol or trademark, designed for easy and definite identification and recognition. Wire service: a commercial organization whose primary function is to administer the handling of wire orders between member florists. Referring to the transfer of floral design orders from one shop for delivery by another shop. The Floral Industry information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group, 2005. Types of Flower Shops Full-Service flower shop: a floral shop that provides every floral product and service needed by

customers, including delivery and wire service. Specialty flower shops: a floral shop that targets particular floral needs, such as weddings, high

style designs, or everlasting designs. Limited-service flower shops: a flower shop characterized by little or no added service and

products; for example, a floral department in a grocery store. Flower merchandisers: a retailer specializing in loose cut flowers sold by the stem or bunch who

generally does not provide design or delivery services. Locations for Flower Shops Free-standing flower shop: a shop in a single unit building.

Strip-center flower shop: combines several businesses that adjoin one another and make up a small shopping complex.

Shopping mall: floral shop found within a shopping mall. Business complex: often combine the full-service features needed by business accounts with

merchandising loose fresh flowers for personal, office, and home use. Clearly defined customer base determined by immediate tenants.

Downtown location: usually long-established businesses, building adjoin each other, but have

own store front. Floral department: supermarkets and mass merchandisers with aggressive flower merchandising

programs. Usually prepackaged assortments. Some may have complete floral services. • Mass merchandiser: a retail enterprise that seeks to sell large quantities of goods quickly

by means of discounting, customer self-service or unadorned display and packaging. Shop Layout Display area: purpose is to capture attention and motivate people to buy. Four primary goals:

attract attention, create interest, turn interest into desire, and generate sales. • Window display: communicate visually with people who pass by the shop. The window

display must be bright and bold, able to communicate a message in a split second. Name of flower shop must be very prominent and easily read. Catch fleeting eyes of those passing by and declare loudly and effectively the name of the business so it is remembered, should capture and hold attention. Influence viewer to stop and then to entice this prospective buyer to come into the flower shop.

• In-store display: product presentation should move the customer through the store in a preplanned sequence, for example some shops position the display refrigerator with fresh flowers at the back of the store. This attraction pulls the customer through the store. Should show full range of services offered by the florist.

• Vignette: refers to displaying or grouping similar types of merchandise for maximum visual appeal.

Customer service area: sales counter and consultation spaces. Help customers make selections

and purchases. Includes space for telephone sales, fax, and computer orders. Design work area: area within the floral shop where designers make arrangements; must be with

tools and supplies organized and at hand. Storage area: area where seasonal and extra supplies are stored.

• Inventory: collectively, the items available for sale by a business at a given time, including the raw materials on hand used to produce completed items for sale. • Perishables: items such as fresh cut flowers or living plants that are subject to

spoilage or decay. • Hard goods: nonperishable staples, supplies, or inventory items, such as baskets,

vases, ribbon, etc.

Refrigeration area: fresh cut flowers and foliage are stored before and after designing

• Storage refrigeration: large walk-in storage coolers hold flowers in buckets of preservative solution for use in arrangements, store boxes of fresh greenery, and keep arrangements cool and fresh while awaiting delivery.

• Display refrigeration: form of visual merchandising. Exhibit flowers by the stem, floral arrangements ready for sale, and floral arrangements ready for delivery.

Accounting/Business area: space designated for paying bills, ordering flowers, paying wages, sales planning, etc. Roles of a full-service floral shop: Owner: may or may not work in shop Manager: oversees day to day operations of floral shop Sales: customer service, selling Design: design arrangements for delivery or sale Delivery: deliver floral arrangements Accounting: take care of paperwork of floral shop Types of Floral Shops, Locations for Floral Shops, and Shop Layout, Roles of floral shop: Hunter, Norah T., The Art of Floral Design Second Edition Delmar, 2000. Chapter 21. Student Activities

1. Retail Floral Shop Visit Assign the students to visit a local floral shop. They should be able to identify the shop location, shop type and some of the design areas just by visiting. Lead a class discussion the next day on the different items they found in each shop. This assignment may be limited to the amount of floral shops in your area. You may decide to assign them to find shops online.

2. Retail Floral Shop Design Assign the students the Retail Floral Shop Design Assignment. Give them a due date and provide different art mediums to work with. Equipment:

Copy--Retail Floral Shop Design Assignment Computer for research

Drafting tools for shop layout Colored pencils or markers

3. Product Display Assignment Assign the students to make a pleasing product display with items commonly sold in florist shops. Students will be graded on the following items: Creates interest, Attractiveness, Central theme, Sales appeal, Design, Color harmony, & Focal point.

Equipment: Items found in a florist shop

Accessories for display Poster board

Items such as paper, scissors, markers, colored pencils, etc

References Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. Chpt 21. The American Institute of Floral Designers, The AIFD Guide to Floral Design: Terms, Techniques, and Traditions. Intelvid Group 2005 Resources CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 12. Managing the Flower Shop Floriculture CDE Rules

Floral Design Floral shop Design assignment

Due Date: Value: 150 points REQUIREMENTS: Your Floral Shop Design will include:

1. Floral shop name, logo, and slogan 2. Shop location 3. Shop type 4. Products and pricing—including specialty lines

5. Number of employees and specific duties 6. Delivery services and map 7. Wire services offered

8. Shop Layout

COMMENTS: The class will be discussing the floriculture industry. Students will create a shop and include many aspects of running a floral shop business. Students will design the name, logo, and slogan for the floral shop. Choose a location and type of shop. Research what kinds of products you will sell along with flowers. The numbers of employees and their specific duties should reflect the type of shop and location you choose. Delivery area map and services will need to be addressed. Research wire services and choose one that will reflect your shop. Include a shop layout with all service areas included. The layout should be drawn to scale as much as possible. (your restroom shouldn’t be the same size as the rest of your shop) Creativity and visuals are beneficial to your grade—try to think of something different than your classmates. Prepare all of your information to present to the class. You may choose shop décor—colors, flooring, etc.

NAME_________________________

FLORAL SHOP DESIGN ASSIGNMENT: DESIGN A FLORAL SHOP


REQUIREMENTS: STUDENTS WILL design a floral shop and determine the following criteria:

Requirement Possible Earned Floral shop name, logo, slogan ....................................... 20 _________ Shop location .................................................................... 5 _________ Shop type .......................................................................... 5 _________ Products and pricing........................................................ 20 _________ Employees ....................................................................... 15 _________ Delivery services ............................................................. 10 _________ Wire services ................................................................... 10 _________ Shop layout ..................................................................... 30 _________ Presentation ..................................................................... 20 _________ Overall ............................................................................. 15 _________ Sub-Total ..................................................................... 150 _________ Late deductions (10%/day) .............................................. 0 _________ Total ......................................................................... 150 _________

Name________________________ Date_________________________


Floral Industry Quiz 76 points

Match the following terms with the correct definitions: (2 points each)

1. Floral industry ____________

2. Florist ____________

3. Retailing ____________

4. Wire service ____________

5. Logo ____________

6. Wholesaling ____________

7. Full-Service flower shop__________

8. Specialty flower shop ____________

9. Limited-service flower shop_______

10. Flower merchandiser ____________

11. Free-standing flower shop_________

12. Strip-center flower shop__________

13. Business complex ____________

14. Downtown location ____________

15. Floral department ____________

16. Shopping mall ____________

17. Mass merchandiser ____________

18. Display area ____________

19. Window display ____________

20. In-store display ____________

21. Vignette ____________

22. Customer service area ____________

23. Perishables ____________

24. Design work area ____________

25. Storage area ____________

26. Refrigeration area ____________

27. Storage refrigeration ____________

28. Display refrigeration ___________

29. Inventory ____________

30. Hard goods ____________

31. Accounting/Business area_________

a. a commercial organization whose primary function is to administer the handling of wire

orders between member florists b. a shop in a single unit building c. a floral shop that targets particular floral needs, such as weddings, high style designs, or

everlasting designs d. a flower shop characterized by little or no added service and products e. one who buys flowers, plants from growers, brokers, and manufacturers f. floral shop found within a shopping mall g. a floral shop that provides every floral product and service needed by customers,

including delivery and wire service h. specializing in loose cut flowers sold by the stem; generally does not provide design or

delivery services i. nonperishable staples, supplies, or inventory items, such as baskets, vases, ribbon, etc j. several businesses that adjoin one another and make up a small shopping complex k. often combine the full-service features needed by business accounts with merchandising

loose fresh flowers for personal, office, and home use l. a business entity associated with the sale of flowers, plants and other related products m. usually long-established businesses, building adjoin each other, but have own store front n. supermarkets and mass merchandisers with aggressive flower merchandising programs o. communicate visually with people who pass by the shop p. the business of selling goods obtained from a wholesaler to the consumer q. space designated for paying bills, ordering flowers, paying wages, sales planning, etc r. purpose is to capture attention and motivate people to buy s. a graphic representation of a name, brand, symbol or trademark, designed for easy and

definite identification and recognition t. sales counter and consultation spaces u. a collective term for the people and business entities engaged in the production,

promotion, and sale of floral products and related merchandise v. product presentation which moves the customer through the store in a preplanned

sequence w. a retail enterprise that seeks to sell large quantities of goods quickly by means of

discounting, customer self-service or unadorned display and packaging x. refers to displaying or grouping similar types of merchandise for maximum visual appeal y. area within the floral shop where designers make arrangements z. area where seasonal and extra supplies are stored aa. collectively, the items available for sale by a business at a given time, including the raw

materials on hand used to produce completed items for sale bb. items such as fresh cut flowers or living plants that are subject to spoilage or decay cc. fresh cut flowers and foliage are stored before and after designing dd. large walk-in storage coolers hold flowers in buckets of preservative solution for use in

arrangements, store boxes of fresh greenery, and keep arrangements cool and fresh while awaiting delivery

ee. form of visual merchandising. Exhibit flowers by the stem, floral arrangements ready for sale, and floral arrangements ready for delivery.

32. Define the roles of employees in a full-service floral shop: ( 2 points each)

Owner:

Manager:

Sales:

Design:

Delivery:

Accounting:

Floral Design Management Floral Industry Quiz Master

76 points Match the following terms with the correct definitions: (2 points each)

33. Floral industry u.

34. Florist l.

35. Retailing p.

36. Wire service a.

37. Logo s.

38. Wholesaling e.

39. Full-Service flower shop g.

40. Specialty flower shop c.

41. Limited-service flower shop d.

42. Flower merchandiser h.

43. Free-standing flower shop b.

44. Strip-center flower shop j.

45. Business complex k

46. Downtown location m.

47. Floral department n.

48. Shopping mall f.

49. Mass merchandiser w.

50. Display area r.

51. Window display o.

52. In-store display v.

53. Vignette x.

54. Customer service area t.

55. Perishables bb.

56. Design work area y.

57. Storage area z.

58. Refrigeration area cc.

59. Storage refrigeration dd.

60. Display refrigeration ee.

61. Inventory aa.

62. Hard goods i.

63. Accounting/Business area q.

ff. a commercial organization whose primary function is to administer the handling of wire

orders between member florists gg. a shop in a single unit building hh. a floral shop that targets particular floral needs, such as weddings, high style designs, or

everlasting designs ii. a flower shop characterized by little or no added service and products jj. one who buys flowers, plants, and/or related products from growers, brokers, and

manufacturers kk. floral shop found within a shopping mall ll. a floral shop that provides every floral product and service needed by customers,

including delivery and wire service mm. a retailer specializing in loose cut flowers sold by the stem or bunch who

generally does not provide design or delivery services nn. nonperishable staples, supplies, or inventory items, such as baskets, vases, ribbon, etc oo. combines several businesses that adjoin one another and make up a small shopping

complex pp. often combine the full-service features needed by business accounts with merchandising

loose fresh flowers for personal, office, and home use qq. a person or business entity associated with the sale of flowers, plants and other related

products rr. usually long-established businesses, building adjoin each other, but have own store front ss. supermarkets and mass merchandisers with aggressive flower merchandising programs tt. communicate visually with people who pass by the shop uu. the business of selling goods obtained from a wholesaler or other supplier to the

consumer vv. space designated for paying bills, ordering flowers, paying wages, sales planning, etc ww. purpose is to capture attention and motivate people to buy xx. a graphic representation of a name, brand, symbol or trademark, designed for easy and

definite identification and recognition yy. sales counter and consultation spaces zz. a collective term for the people and business entities engaged in the production,

promotion, and sale of floral products and related merchandise aaa. product presentation should move the customer through the store in a preplanned

sequence bbb. a retail enterprise that seeds to sell large quantities of goods quickly by means of

discounting, customer self-service or unadorned display and packaging ccc. refers to displaying or grouping similar types of merchandise for maximum visual

appeal ddd. area within the floral shop where designers make arrangements eee. area where seasonal and extra supplies are stored fff. collectively, the items available for sale by a business at a given time, including the raw

materials on hand used to produce completed items for sale ggg. items such as fresh cut flowers or living plants that are subject to spoilage or

decay hhh. fresh cut flowers and foliage are stored before and after designing

iii. large walk-in storage coolers hold flowers in buckets of preservative solution for use in arrangements, store boxes of fresh greenery, and keep arrangements cool and fresh while awaiting delivery

jjj. form of visual merchandising. Exhibit flowers by the stem, floral arrangements ready for sale, and floral arrangements ready for delivery.

64. Define the roles of employees in a full-service floral shop: ( 2 points each)

Owner: may or may not work in shop Manager: oversees day to day operations of floral shop Sales: customer service, selling Design: design arrangements for delivery or sale Delivery: deliver floral arrangements Accounting: take care of paperwork of floral shop


Sales & Customer Service Unit Objectives 1. Students will be able to identify marketing terms and definitions. 2. Students will be able to create a holiday flyer for an upcoming sale. 3. Students will be able to conduct a successful telephone sale. Power Point Sales & Customer Service Student Handout Holiday Flyer Assignment Sheet Holiday Flyer Assignment Grading Sheet Customer Order Form Evaluation Sales & Customer Service Quiz Sales & Customer Service Quiz Master Interest Approach Invite students to create a list of the qualities of a successful salesperson. Have two students present the right and the wrong way to conduct a floral shop telephone sale. Speak with the students before hand and give them some pointers on how a good sale should go and a poor example.

Teaching Content Marketing Terms & Definitions

Marketing: all business activity undertaken to encourage the moving of goods from the grower or producer to the final consumer, including selling, advertising, promotions, and packaging. Advertising: the presentation of a product, idea, or service for the purpose of inducing others to buy, support, or approve of it. Media: collectively, channels of communication, either electronic or print, that serve mass or targeted audiences; e.g., newspapers, magazines, radio, television, etc. Open house: a promotional effort intended to bring customers into a business establishment, often in advance of a major floral holiday, such as Christmas. Promotion: all advertising, publicity, and personal selling activities leading to the public recognition of a business and the generation of sales. Publicity: collectively, acts or devices intended to attract public interest, especially information with news value. Loss leader: a promotional tool whereby a retail article is sold at a loss in order to attract customers. Turnover: the number of times merchandise is sold and re-stocked for sale in a given time period. Target market: a defined group of customers whom a retailer attempts to attract. Niche market: a special area of demand for a product or service. Circulation area: the geographic area where product is delivered and advertising is done, particularly with respect to printed media. Demographics: the statistical characteristics of a population, such as age, income, gender, and education level that are used to develop targeted marketing efforts. Psychographics: the behavioral and cultural characteristics of consumers, such as lifestyle, attitudes, values, and buying patterns, that influence purchasing habits. Customer: one that purchases a commodity or service Customer service: the manner in which a vendor accommodates the needs and demands of the customer or client, which may enhance the perceived value of a product or service. Customer base: a group of individuals and commercial clients who regularly patronize a business

Types of Customers Decided customer: has a definite floral need, may already know exactly what he or she wants to buy. Undecided customer: has a floral need, but has not determined exactly what he or she wants. Browser: may be looking for an idea or a bargain, not interested in pressure for a sale, may be a potential customer, hardest to sell to. Selling: the process of influencing a buying decision. Foot traffic: collectively, the people who come into a retail store who may or may not make a purchase. Walk-in: a colloquial term describing a customer who enters a business establishment, without an appointment, to make a purchase or place an order, rather than using the telephone or internet. Impulse sale: an unplanned purchase. Such as a greeting card, etc. Up-sell: to suggest or show to the customer one or more premium options rather than a less expensive choice. Up-selling may also encourage the sale of additional goods or services. Marketing Terms & Definitions information is for educational use only. Obtained by permission from: The American Institute of Floral Designers. The AIFD Guide to Floral Design. Terms, Techniques, and Traditions. The Intelvid Group, 2005.

Telephone Etiquette Confident, happy voice

Answer every call promptly Friendly greeting

Include name of shop Include name of person speaking

Offer assistance “ Good Morning. Sally’s Flowers. Samantha speaking. How may I assist you?”

Aware of products and pricing Obtain all information on order form—date, payment, delivery, items, etc.

Clarify name spelling Clarify any items Ask for questions Thank customer

Invite further purchase Let customer hang up first

Types of Customers, Selling, & Telephone Etiquette: Hunter, Norah T., The Art of Floral Design Second Edition Delmar, 2000. Chapter 21. Student Activities

1. Holiday Flyer Assignment Assign the students to make a Holiday Flyer for an upcoming sales event in the Floral Design Class.

Equipment: Holiday Flyer Assignment Sheet

Holiday Flyer Assignment Grading Sheet Computer

2. Product Display Assignment

Assign the students to make a pleasing product display with items commonly sold in florist shops. Students will be graded on the following items: Creates interest, Attractiveness, Central theme, Sales appeal, Design, Color harmony, & Focal point.

Equipment: Items found in a florist shop

Accessories for display Poster board

Items such as paper, scissors, markers, colored pencils, etc

3. Telephone Sales Assignment Divide students into groups of 2. Have students practice taking an order over the phone. Use the Customer Order Form provided. Instructions on filling out the order form are found in the Ordering & Pricing Unit.

References Hunter, Norah T., The Art of Floral Design Second Edition Delmar 2000. The American Institute of Floral Designers, The AIFD Guide to Floral Design: Terms, Techniques, and Traditions. Intelvid Group 2005 Resources CAERT Curriculum. 2005 Unit B. Floriculture. Problem Area 2--Floral Design. Lesson 12. Managing the Flower Shop Floriculture CDE Rules

Floral Design HoliDay Flyer assignment sHeet

Due Date: Value: 150 points REQUIREMENTS: Complete a marketable holiday flyer for an upcoming sale The flyer must include:

1. Holiday 2. Audience 3. Product 4. Pricing 5. Photo 6. Delivery availability

COMMENTS: The class will be discussing marketing floral products. This assignment is a hands-on opportunity for students to create a holiday flyer for a floral product produced by the class.

The holiday flyer will be computer generated by the student and include the requirements listed above.

The students will also create the holiday sale items.

NAME_________________________

HOLIDAY FLYER ASSIGNMENT GRADING SHEET ASSIGNMENT: DESIGN A HOLIDAY FLYER TO BE USED FOR A HOLIDAY SALE. DUE DATE: POINTS: 150 Points

REQUIREMENTS: STUDENTS WILL design a holiday flyer to be used for a holiday sale. Students will need to determine:

1. HOLIDAY

2. AUDIENCE

3. PRODUCTS AND PRICES

4. DELIVERY AVAILABILITY

5. PHOTO OF PRODUCT

Requirement Possible Earned Holiday ............................................................................ 10 _________ Audience ......................................................................... 10 _________ Product(s) ........................................................................ 10 _________ Pricing ............................................................................. 20 _________ Delivery ........................................................................... 10 _________ Photo ............................................................................... 20 _________ Computer generated ........................................................ 20 _________ Grammar/spelling ............................................................ 10 _________ Overall ............................................................................. 40 _________ Sub-Total ..................................................................... 150 _________ Late deductions (10%/day) .............................................. 0 _________ Total ......................................................................... 150 _________

______________________________

(Floral Shop Name) _______________________________

(Address) _______________________________

(Phone Number) Order Date:

Invoice No._________ Deliver to: Delivery Date:

a.m. ___ p.m.___ Address: Call Taken By:

Phone: Wire in___ Wire Out___ Florist: Association: Address: Code: Phone: Arrangement Spray Corsage Wedding Wrap Balloons Plant Specialty Order:

Relay Fee: Tax:

Delivery:

Total:

Holiday Birthday Boy Girl Funeral Anniversary Get Well Other: Card: Ordered by:

Account No.____________ Cash ___ Charge___

Address: Credit Card No.

Phone: Exp. Date

Name________________________ Date_________________________


Sales & Customer Service Quiz 78 points

Match the following items to their correct definitions: (2 points each)

1. Marketing _____________

2. Advertising _____________

3. Loss leader _____________

4. Publicity _____________

5. Media _____________

6. Open house _____________

7. Promotion _____________

8. Turnover _____________

9. Target market _____________

10. Niche market _____________

11. Circulation area_____________

12. Psychographics_____________

13. Customer _____________

14. Customer service_____________

15. Demographics_____________

16. Customer base_____________

17. Decided customer_____________

18. Undecided customer_____________

19. Browser _____________

20. Selling _____________

21. Foot traffic _____________

22. Walk-in _____________

23. Impulse sale _____________

24. Up-sell _____________

a. collectively, channels of communication, either electronic or print, that serve mass or

targeted audiences; e.g., newspapers, magazines, radio, television, etc. b. a promotional effort intended to bring customers into a business establishment, often in

advance of a major floral holiday, such as Christmas. c. all advertising, publicity, and personal selling activities leading to the public recognition

of a business and the generation of sales. d. the presentation of a product, idea, or service for the purpose of inducing others to buy,

support, or approve of it. e. all business activity undertaken to encourage the moving of goods form the grower or

producer to the final consumer, including selling, advertising, promotions, and packaging.

f. collectively, acts or devices intended to attract public interest, especially information with news value.

g. the number of times merchandise is sold and re-stocked for sale in a given time period. h. a promotional tool whereby a retail article is sold at a loss in order to attract customers. i. a defined group of customers whom a retailer attempts to attract. j. a special area of demand for a product or service. k. the geographic area where product is delivered and advertising is done, particularly with

respect to printed media.

l. the statistical characteristics of a population, such as age, income, gender, and education level that are used to develop targeted marketing efforts.

m. the behavioral and cultural characteristics of consumers, such as lifestyle, attitudes, values, and buying patterns, that influence purchasing habits.

n. one that purchases a commodity or service o. may be looking for an idea or a bargain, not interested in pressure for a sale, may be a

potential customer, hardest to sell to. p. to suggest or show to the customer one or more premium options rather than a less

expensive choice. Up-selling may also encourage the sale of additional goods or services.

q. has a floral need, but has not determined exactly what he or she wants. r. the manner in which a vendor accommodates the needs and demands of the customer or

client, which may enhance the perceived value of a product or service. s. a group of individuals and commercial clients who regularly patronize a business t. the process of influencing a buying decision. u. an unplanned purchase. Such as a greeting card, etc. v. has a definite floral need, may already know exactly what he or she wants to buy. w. a colloquial term describing a customer who enters a business establishment, without an

appointment, to make a purchase or place an order, rather than using the telephone or internet.

x. collectively, the people who come into a retail store who may or may not make a purchase.

Circle the following items that would be included in proper telephone etiquette: (2 points each)

Confident, happy voice Answer every call promptly

Friendly greeting Include name of shop

Include name of person speaking Offer assistance

“ Good Morning. Sally’s Flowers. Samantha speaking. How may I assist you?” Aware of products and pricing

Obtain all information on order form—date, payment, delivery, items, etc. Clarify name spelling

Clarify any items Ask for questions Thank customer


Floral Design Management Sales & Customer Service Quiz Master

78 points Match the following items to their correct definitions:

(2 points each)

1. Marketing e. 2. Advertising d. 3. Loss leader h. 4. Publicity f. 5. Media a. 6. Open house b. 7. Promotion c. 8. Turnover g. 9. Target market i. 10. Niche market j. 11. Circulation area k. 12. Psychographics m.

13. Customer n. 14. Customer service r. 15. Demographics l. 16. Customer base s. 17. Decided customer v. 18. Undecided customer q. 19. Browser o. 20. Selling t. 21. Foot traffic x. 22. Walk-in w. 23. Impulse sale u. 24. Up-sell p.

a. collectively, channels of communication, either electronic or print, that serve mass or

targeted audiences; e.g., newspapers, magazines, radio, television, etc. b. a promotional effort intended to bring customers into a business establishment, often in

advance of a major floral holiday, such as Christmas. c. all advertising, publicity, and personal selling activities leading to the public recognition

of a business and the generation of sales. d. the presentation of a product, idea, or service for the purpose of inducing others to buy,

support, or approve of it. e. all business activity undertaken to encourage the moving of goods from the grower or

producer to the final consumer, including selling, advertising, promotions, and packaging.

f. collectively, acts or devices intended to attract public interest, especially information with news value.

g. the number of times merchandise is sold and re-stocked for sale in a given time period. h. a promotional tool whereby a retail article is sold at a loss in order to attract customers. i. a defined group of customers whom a retailer attempts to attract. j. a special area of demand for a product or service. k. the geographic area where product is delivered and advertising is done, particularly with

respect to printed media. l. the statistical characteristics of a population, such as age, income, gender, and education

level that are used to develop targeted marketing efforts. m. the behavioral and cultural characteristics of consumers, such as lifestyle, attitudes,

values, and buying patterns, that influence purchasing habits. n. one that purchases a commodity or service o. may be looking for an idea or a bargain, not interested in pressure for a sale, may be a

potential customer, hardest to sell to. p. to suggest or show to the customer one or more premium options rather than a less

expensive choice.

q. has a floral need, but has not determined exactly what he or she wants. r. the manner in which a vendor accommodates the needs and demands of the customer or

client, which may enhance the perceived value of a product or service. s. a group of individuals and commercial clients who regularly patronize a business t. the process of influencing a buying decision. u. an unplanned purchase. Such as a greeting card, etc. v. has a definite floral need, may already know exactly what he or she wants to buy. w. a colloquial term describing a customer who enters a business establishment, without an

appointment, to make a purchase or place an order, rather than using the telephone or internet.

x. collectively, the people who come into a retail store who may or may not make a purchase.

Circle the following items that would be included in proper telephone etiquette: (2 points each)

Each Item Should Be Circled

Confident, happy voice

Answer every call promptly Friendly greeting

Include name of shop Include name of person speaking

Offer assistance “ Good Morning. Sally’s Flowers. Samantha speaking. How may I assist you?”

Aware of products and pricing Obtain all information on order form—date, payment, delivery, items, etc.

Clarify name spelling Clarify any items Ask for questions Thank customer


Documents

AG. 335 FLORAL DESIGN AND MARKETING...Unit Objectives . 1. Students will be able to identify flower parts and functions. 2. Students will be able to identify floral inflorescence types